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Apr 5, 2011

Chicken Francese

8 pieces of Chicken Cutlet Sliced in 4 x 3 pcs
Flour -  Enough to batter Chicken 
              (add a dash of SPG)
 6 Eggs beated or Enough to batter Chicken
             (add a dash of SPG)
1 package of Mushrooms. Sliced thick.
1 1/2  Stick of butter.
2  -  13 oz  Container of Chicken Broth
8 oz cup White Wine - Chardonnay
2 Lemons Cut in 1/2
Fresh Chopped Parsley

 Francese Sauce:
 In a large pot- Add
 Chicken broth              White Wine
 Stick of Butter             Fresh chopped Parsley
 1/4 tsp Blk pepper       1/4 tsp Garlic Powder.
 Lemon:  Squeeze the lemon juice into the pot and then but the lemons in. 
    Bring to a full boil for about 5 minutes. Take off hot burner and read below.
Very important: Take out Lemon skins immediately, use a fork watch out they are hot.  If left in they will make the Francese Sauce bitter.

Mushroom Mix:
In frying Pan on med. heat Add:
1/2 Stick of butter  nd 1 Tbs oil
dash of blk pepper  
Cook mushrooms 1/2 way. Don't want them over done you will be baking them soon. Leave on side.

Prep of Chicken:

1.   Dip Chicken in Egg mix,   then
2.   Dip in Flour mix
3.   Heat Olive Oil in frying pan and add chicken. 
      Add a dash of SPG to each Chicken pcs
      Cook on medium until both sides are
      done. (You must put SPG b/c Chicken
       won't have any flavor.)
4.  Once Chicken is cooked Place in Strainer to
     strain out some oil.

NOTE: When you are frying chicken that is battered the oil will become dirty fast, from the batter that falls off. Make sure you dump oil out and rinse/wipe frying pan and start again. Otherwise Chicken will burn by using the same oil.

Putting everything together.
1.    In a baking pan:  Pour some Francese Sauce
       on bottom about 1/4 inch.
2.    Place Chicken side by side.
3.    Pour more Francese Sauce on top
       of the Chicken.  Pour enough to cover Chicken. Any extra can be placed in a plastic container and frozen for another use.
4.    Then add the mushroom mix. 

Once everything is cooked and placed in the baking pan. Bake at 450 for about 10 min.  This way all the juices can be absorbed by the Chicken.

Note: If you are making 1 or 2 portions and they fit in a frying pan you can add everything to the frying pan and simmer for a few minutes instead of the oven. But, in large portions it is easier to bake it. 

Catering orders Can be cooked the day before.  Cut chicken into smaller pcs.
Don't mix the Francese Sauce, Mushroom Mix or Chicken until ready to cook. Refrigate covered separately. 
 Then bake covered at 350 until it is hot approx 20 min.

Good served with Rice or Buttered Egg Noodles.

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