Chicken francese 👌
The chicken alla francese is a tasty and succulent second course, one of those dishes to prepare for a special occasion or when you want something delicious. The protagonist of the recipe is the chicken breast, a lean and often unappetizing cut of meat, here completely transformed and made irresistible.
Despite the name, however, the recipe does not have French origins but comes from the United States, where it has been reinterpreted according to their tastes and perspective. To bring it to the table, simply flour the slices of chicken breast, pass them in beaten egg and then cook them in a pan with a knob of butter until they are golden brown.
Once ready, they are left to flavor in a sauce made with their cooking bottom, onion, white wine, lemon juice and meat broth, then thickened with a tablespoon of flour. The result is a fragrant, tender and super creamy dish, to be completed with a side dish of baked potatoes or a mixed salad, and perfect to serve for any family lunch or dinner. Follow me in the kitchen today there are chicken cutlets alla francese!
Ingredients
SLICED CHICKEN BREAST 4BUTTER 30 grEGG 1FLOURLEMONEXTRA VIRGIN OLIVE OILCHOPPED FRESH PARSLEYSALTPEPPER
FOR THE LEMON SAUCEMEAT BROTH 200 mlWHITE WINE 100 mlLEMON JUICE 100 mlBUTTER 60 grONION 1/2FLOUR 40 grSALTPEPPER
Preparation
In a plate with low edges put the flour and break the eggs in a large bowl. Take the slices of chicken breast and pass them first in the flour Put them in the beaten egg. Pass them back in flour. Cook the chicken cutlets in a nonstick pan where you have melted a knob of butter. Add a pinch of salt and pepper. Cook for about ten minutes, then turn the chicken slices and continue cooking on the other side. Once golden brown, raise and keep warm. Chop the onion and put it in the same pan, browning it with butter and a drizzle of oil. Deglaze with wine. Add lemon juice. Pour hot broth and shrink the sauce for a few minutes over low heat. Add a tablespoon of flour, well sifted. When the sauce has clotted a little, put the cutlets back in the pan for a minute. Turn off the heat, garnish with slices of lemon and parsley to taste. Serve hot and enjoy.
The chicken alla francese is a tasty and succulent second course, one of those dishes to prepare for a special occasion or when you want something delicious. The protagonist of the recipe is the chicken breast, a lean and often unappetizing cut of meat, here completely transformed and made irresistible.
Despite the name, however, the recipe does not have French origins but comes from the United States, where it has been reinterpreted according to their tastes and perspective. To bring it to the table, simply flour the slices of chicken breast, pass them in beaten egg and then cook them in a pan with a knob of butter until they are golden brown.
Once ready, they are left to flavor in a sauce made with their cooking bottom, onion, white wine, lemon juice and meat broth, then thickened with a tablespoon of flour. The result is a fragrant, tender and super creamy dish, to be completed with a side dish of baked potatoes or a mixed salad, and perfect to serve for any family lunch or dinner. Follow me in the kitchen today there are chicken cutlets alla francese!
Ingredients
SLICED CHICKEN BREAST 4
BUTTER 30 gr
EGG 1
FLOUR
LEMON
EXTRA VIRGIN OLIVE OIL
CHOPPED FRESH PARSLEY
SALT
PEPPER
FOR THE LEMON SAUCE
MEAT BROTH 200 ml
WHITE WINE 100 ml
LEMON JUICE 100 ml
BUTTER 60 gr
ONION 1/2
FLOUR 40 gr
SALT
PEPPER
Preparation
In a plate with low edges put the flour and break the eggs in a large bowl. Take the slices of chicken breast and pass them first in the flour Put them in the beaten egg. Pass them back in flour. Cook the chicken cutlets in a nonstick pan where you have melted a knob of butter. Add a pinch of salt and pepper. Cook for about ten minutes, then turn the chicken slices and continue cooking on the other side. Once golden brown, raise and keep warm. Chop the onion and put it in the same pan, browning it with butter and a drizzle of oil. Deglaze with wine. Add lemon juice. Pour hot broth and shrink the sauce for a few minutes over low heat. Add a tablespoon of flour, well sifted. When the sauce has clotted a little, put the cutlets back in the pan for a minute. Turn off the heat, garnish with slices of lemon and parsley to taste. Serve hot and enjoy.
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