A Classic. You know its a Classic when there are two ways of spelling it: Chicken Franses or Chicken Francaise. 3 Parts enjoy! The meal feeds 4-6.
parboiled rice 1 cup
onion 1/4 diced fine
2 chicken boulion cubes
olive oil 1 tablespoon
salt and paper taste
fresh chopped parsley 1 tablespoon
butter 2 tablespoons
water 2 cups
On the stove place a small pot with olive oil, butter, and onion. Sweat for 2 minutes. Add rice and chicken bouillon cubes. Add water, seasonings, and simmer on low till rice is cooked and water is evaporated. Stirring occasionally to break up bouillon cubes. 20-30 minutes.
Any green veggie steamed and seasoned with salt and pepper and drizzled with olive oil.
Chicken Breast off the bone 1 pound cleaned and trimmed in 4 oz. portions.
(cut into 4 oz. portions and use tenderizer to pound chicken evenly)
white wine 1/8 cup
lemon juice 2 tablespoons
(4 eggs beaten with salt and pepper for taste. 1/2 teaspoon Parmesan Cheese and 1/2 teaspoon Parsley)
Flour 1/2 cup for dusting chicken
butter 2 tablespoons
garlic fresh and minced 2 bulbs
onion or shallot minced 2 tablespoons
salt and pepper taste for seasoning flour and raw chicken breasts
chicken bouillon 1 cubes
water 1 cup
Italian chopped parsley for garnish 2 teaspoons
canola oil 1/4 cup
Clean your chicken breasts and portion into 4 oz. pieces. With a tenderizer cover chicken with plastic wrap and pound chicken to make chicken even. Salt and pepper for tenderizing.
Crack 4 eggs and add 1 tablespoon parmesan cheese and 1/2 teaspoon dry parsley and whip.
have flour on a separate plate.
On medium heat place large sauté pan on stove with 1/4 cup of canola oil.
Dredge chicken in flour and then egg mixture. When pan is hot add chicken breasts and sear off chicken. Drain off oil- drain oil from chicken on paper plate with paper towels, and discard oil from pan. Add onions and garlic with butter. Add chicken breasts, and do not burn garlic. Deglaze with white wine. Add bouillon cubes and water. Add lemon juice, and seasonings. Cover on low heat and simmer for 10 minutes until sauce thickens. Do not cook on high temperature because sauce will break.
Serve on separate plates or on a serving plate… Garnish with fresh Parsley…