BaroqueMama
Chase is one!
Member since 5/05 27530 total posts
Name:
me
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Mmmmm, chicken francaise heroes....
Holy delicious! I just made a huge batch of chicken francaise, but I also had just bought a big bag of ciabatta rolls, so I decided to serve it on the rolls. It was so good!!! The rolls soaked up all the sauce and deliciousness YUM!
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Christine
2nd verse same as the 1st
Member since 5/05 15287 total posts
Name:
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Re: Mmmmm, chicken francaise heroes....
I would never think to make a sandwich with chicken francaise.
Would you mind posting or FMing me your recipe? 
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BaroqueMama
Chase is one!
Member since 5/05 27530 total posts
Name:
me
|
Re: Mmmmm, chicken francaise heroes....
I'll post the recipe, it's so easy:
I just kind of eyeball everything, so I'll give you approximations:
I used 2lbs of chicken breasts because I froze half of it, but I'll base it on a 1 lb.:
Ingredients:
1lb. chicken breasts sliced thin
3 eggs
1/3 c white wine
1 lemon
2 cups of flour
salt and pepper
Approximately 4 cups of chicken broth, have more on hand, though
Pour two cups of chicken broth in a deep frying pan, heat broth on high.
Mix the eggs, half the white wine, and half the lemon in a bowl, place the flour and some salt and pepper in a separate dish.
Coat the chicken cutlets as follows: dip in flour, then egg mixture, the flour again and egg mixture again, then right into the hot chicken broth.
Continue until you've cooked all the cutlets this way.
Then, I remove all of the cutlets, add the remaining wine, the other half of the lemon and the rest of the chicken broth (you will find that you need to add more broth to the chicken while it's cooking). You should end up with enough broth in the pan for the sauce. Reduce until it thickens a bit, check for taste, then add the chicken back in to sit on low, covered for a half hour.
I love making it this way because you basically poach the chicken and you use no oil. I've done it with just egg whites, too, and I think it comes out even better. Hope I didn't leave anything out!
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