Posted by Rick Ivey C.E.C. on January 01, 19100 at 11:51:15 :
In Reply to: need good, everyday Chicken Francais (Franchese)recipe posted by christine Mc on December 29, 1999 at 21:44:07 :
: Hi everybody, I am new to posting here as I just started catering not too long ago. I need a good
: everyday chicken francais (francese) recipe. I am located on the New Jersey Shore and business
: is pretty good. Any help is appreciated. Thanx.
: Chrissie aka Chrissie's Catering
4 each breast Boneless skinless
seasoned flour (flour and salt and pepper)
4 whole eggs beaten
1\4 cup olive oil (for sauteing)
1 clove shallots chopped small
1 clove garlic fine chopped
1\8 cup red onion small dice
1 tsp capers
1\4 cup white wine
parsley chopped fresh
1\8 # butter
1. dredge the breast into the flour shaking off all excess.
then into the egg wash.
in a hot skillet pan saute the breast in the olive oil. the oil must be hot enough to sizzle the egg imeadiatly but not to a smoking temp.
turn the chicken when the egg battered chicken is a dark golden brown and cook identical on the other side.
(this can be done for catering a little ahead of schedule.)
2. remove most of the oil from the pan and add the shallots, garlic and the red onion and saute until they are translucent.
deglaze the pan with the wine and reduce the wine byn 1\2.
3. Add the lemon juice and capers bring to a simmer add the chicken stock cook for about a minute turn off the heat add the butter in small pieces at service time and at the very last minute add the parsley.
I have been using this recipe since my start at the sheraton valley forge in pa. good luck.