FifthE1ement
Assistant Cook
- Joined
- Jan 8, 2006
- Messages
- 4
Hello, I'm new here and I just love Italian cooking! I'm from South Florida and we have a bunch of Italian restaurants in the area that I frequent with my wife.
My question is that I love Chicken Francaise but I'm having some problems with a few things while making it at home. First, the batter and the chicken is very simple and I seem to have that down very well. My main problem is the final " wine sauce" that you serve over the angel hair pasta. I eat the dish at the Big Tomato Market Grill and a few other Italian restaurants and they always serve the Chicken Francaise over pasta, which I love, in a thick butter sauce.
My problem is that my final butter/lemon/wine sauce is always very watery and not thick like it is in the restaurant. Here are two recipes I tend to follow and I mix and match but can never get the final sauce down. I also posted the URL’s of the recipes so you can get a better look.
Thanks so much,
FifthE1ement
My question is that I love Chicken Francaise but I'm having some problems with a few things while making it at home. First, the batter and the chicken is very simple and I seem to have that down very well. My main problem is the final " wine sauce" that you serve over the angel hair pasta. I eat the dish at the Big Tomato Market Grill and a few other Italian restaurants and they always serve the Chicken Francaise over pasta, which I love, in a thick butter sauce.
My problem is that my final butter/lemon/wine sauce is always very watery and not thick like it is in the restaurant. Here are two recipes I tend to follow and I mix and match but can never get the final sauce down. I also posted the URL’s of the recipes so you can get a better look.
Italian Chicken Francaise Recipes:
I usually follow the top recipe more then the bottom and everything about the batter goes well along with frying the chicken in the pan with butter and oil. But the wine/butter sauce is always a disaster. I dredge the butter in some flour then add the wine sauce and lemon but it NEVER comes out right! It is always to "winey" tasting or to oily/buttery, and it’s never thick like in the restaurant. Then the oil starts to separate and I try to throw in more flour to congeal it but nothing works?! In the restaurant it’s not to “winey” tasting either? The restaurants sauce is thick, but not to thick, creamy, and has a GREAT taste; What am I doing wrong? Please help me make a thick, nice tasting sauce for my Chicken Francaise served with angel hair pasta. If you have a recipe that you think would be easier please let me know.8 boneless chicken breast halves
Batter:
1 cup eggs, beaten (about 5 or 6 large eggs)
2 tablespoons lemon juice
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup white wine
1 1/2 teaspoons mashed garlic, finely minced
2 dashes hot pepper sauce
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
Wine Sauce:
1/2 cup butter (1 stick)
1/2 cup dry white wine
1/4 cup lemon juice
Preperation:
Lightly pound chicken breasts to flatten somewhat to an even thickness. Dust the chicken in the flour and set aside. Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet with olive oil and butter and place over medium-high heat. Dip the floured chicken pieces in the batter; coat generously and place in the heated skillet. Cook until golden brown on each side, about 5 to 7 minutes. Remove chicken from the pan and drain off excess fat. Make the wine sauce; melt the butter in the pan, then stir in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook for about 1 minute longer. Serve immediately.
http://www.dianaskitchen.com/page/poultry/nyny.htm
And/Or
Dredging:
flour, for dusting
kosher salt
fresh ground black pepper
Ingredients:
4 chicken breasts
2 eggs
1 lemon
1/4 cup olive oil
2 tablespoons butter
1 cup chicken broth
1/2 cup white wine (See Notes)
kosher salt
fresh ground black pepper
flat-leaf Italian parsley
Preparation:
Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting. Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand. Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating; this isn't supposed to be like batter. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color. Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating. Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half. Turn the stove up to high heat, and drop the lemon slices into the stove. Wait for them to caramelize and take on a slightly gummy texture. Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute. Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again. Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up. Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction. Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
http://www.recipezaar.com/141309
Thanks so much,
FifthE1ement