chicken francaise with rice ala chris
"Got this recipe by spying on a restaurant chef who was dating my DD. Invited him into my kitchen to show off and I wrote everything down while he was cooking. guessed at the measurements but hope close enough is good enough. Now I make this to show off too."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 4 tablespoons unsalted butter, divided
- all-purpose flour
- 2 eggs, beaten medium light
- salt and pepper
- 6 thin chicken cutlets
- vegetable oil, about 1/2 inch in fry pan (not olive oil)
- 3⁄4 cup white wine
- 4 cups chicken broth, divided
- 1 whole lemon, juiced
- 1 1⁄2 cups rice
- 3 -5 saffron strands, crushed
directions
- briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
- place in saucepan with about 2 cups chicken broth.
- broth should measure to your first knuckle on your hand.
- add few threads saffron.
- bring to boil, stir, lower heat to simmer and cover.
- simmer for about 15 mins.
- check rice to see that all liquid is absorbed.
- fluff with fork when ready to serve.
- make roux- in small saute pan melt 2 tbsp unsalted butter.
- whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
- do not allow roux to brown.
- place pan on side place about 1 cup flour in shallow dish.
- salt and pepper cutlets to taste.
- dip chicken cutlets in flour to coat lightly.
- heat oil in large frying pan.
- dip floured cutlets in beaten eggs and fry until light brown.
- remove from oil and drain on paper towels.
- remove oil from pan and wipe clean.
- add 2 tbsp unsalted butter, slowly melt.
- add wine, chicken broth and lemon juice.
- bring to slow boil.
- whisk in roux until sauce is lightly thickened.
- return chicken cutlets to pan and slowly heat.
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Reviews
-
I have been making this for a long time. Got the recipe from a co-worker. The only thing different is, no saffron, and I often cut the chicken into bite-sized pieces before cooking, or I sometimes will simply slice the chicken breasts very thin into something like a cutlet. Sometimes I have to add more flour or cornstarch to thicken it more. My kids love this. -
Great recipe! I made this last night for my girlfriend for Valentine's Day as chicken francaise is one of her favorites. It came out delicious. Next time, I will use a little less lemon juice, and probably a cup less of chicken broth when making the sauce. Thanks for sharing! -
I am an expert in eating chicken francaise. This is the best I have ever had. The only thing I did different is I served it with pasta. Like pasta! At my husband's request I will be making this often.
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
