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chicken francaise




Source of Recipe


jeffrey schneekloth






Recipe Introduction


Here is my version of the very popular and favorite egg battered chicken
that is ideal for buffets, dinner, lunch and brunch.This is a recipe you will
use over and over and it works equally as well substituting veal cutlets.





List of Ingredients



• 1 cup white wine, Gewurtztraminer(fetzer is great)
  
• 2 tablespoons white wine Worcestershire
  
• 1 cup chicken broth,i use swanson
  
• 1 stick unsalted butter
  
• 2 tablespoons cornstarch dissolved in
  
• 4 tablespoons chicken broth
  
• juice of 1 large lemon
  
• salt and pepper
  
• for the rice:
  
• 1 cup rice
  
• 2 cups chicken broth. (swansom)
  
• 1tablespoon chopped herbs, fresh
  
• 1 tablespoon unsalted butter
  
• for the chicken:
  
• 4 5-oz chicken breasts, pounded lightly
  
• 1 cup flour seasoned wih
  
• salt and pepper
  
• 3 eggs, beaten
  
• 4-6 tablespoons oil to sauté chicken
  






Instructions



1. Bring white wine to a boil in a saucepan, and cook off alcohol, about 4
   minutes. Add 1 cup broth,Worcestershire sauce, and butter, bring to a
   boil and cook for 2 minutes.
   
2. While sauce is boiling, add cornstarch slurry and cook sauce for 1
   minute to thicken. If sauce is too thick, add some chicken broth to thin.
   
3. Add lemon juice, season and keep warm for service.Season with salt and pepper to taste.
   
4. Cook the rice in the chicken broth for 20 minutes. Add butter and
   herbs. Stir, cover and simmer for an additional 10 minutes. Check
   frequently. Remove from heat and keep covered.
   
5. Season chicken with salt and pepper. Season the flour with salt and
   pepper.
   2. Dredge chicken in seasoned flour, knock off excess.Dip floured
   chicken into beaten eggs, coat thoroughly.
   
6. Heat oil in a large sauté pan. Cook chicken (like French Toast) in hot oil
   until browned and crisp on both sides, about 1-2 minutes a side.
   Transfer to an ovenproof platter.
   
7. When ready to serve, heat in a 350-degree oven for 5-9 minutes,
   depending on thickness of chicken.
   
8. For Service:
   1. Place chicken over rice.Top with sauce and serve.
   2. Garnish with slices of lemon and chopped parsley, if desired.
   
9. Do Ahead…
   
   Prepare the sauce one day in advance.
   
   Prepare chicken through step three.When ready to serve, see
   step four.
   






Final Comments


It Helps to Know…

Try this recipe with flounder, vegetables, etc.

The addition of sun dried tomatoes, capers, and basil makes a great
sauce.
Prep Time: 18 minutes
Cook Time: 30 minutes
Serves: 4