NEW YORK NEW YORK'S CHICKEN FRANCAISE
8 chicken breast pieces, boned and skinned (3 1/2 oz each)
flour
FOR THE BATTER:
1 cup eggs, beaten
1/4 cup white wine
1/4 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 tbsp lemon juice
1 1/2 tsp garlic, pureed
1/4 tsp salt
2 dash hot pepper sauce
margarine, butter, or olive oil (for coating pan)
FOR THE WINE SAUCE:
1 stick (1/2 cup) margarine
1/2 cup white wine
1/4 cup lemon juice
Dust the chicken in flour and set aside.
TO PREPARE THE BATTER:
Beat eggs briskly, then beat in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan.
Coat a heavy skillet with margarine or olive oil and place over high heat.
Dip the floured chicken pieces generously in the batter and place in the heated skilleet. Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil.
TO PREPARE THE WINE SAUCE:
Melt the 1/2 cup margarine 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 1 minute longer. Serve immediately.
DELICIOUS CHICKEN FRICASSEE
12 pieces skinless chicken
1 lb mushrooms, sliced
1 medium onion, sliced
1 tablespoon garlic, minced
1/2 cup white wine (optional)
4 cups chicken broth, divided use
4 tablespoons cornstarch
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 1/4 cups nonfat sour cream
3 tablespoons chopped fresh parsley (optional)
Brown chicken over high heat in a deep saute pan or Dutch oven coated with nonstick spray. Remove chicken to a platter.
Add mushrooms, onion, and garlic to same pan and cook for at least 3 minutes, or until veggies are soft.
If you are using wine, add it now and cook over high heat 1 minute.
Add 3 cups of broth, and bring to a boil. Reduce the heat to a simmer.
Combine the cornstarch with the remaining cup of broth mixing thoroughly. Add to pan and stir until broth thickens slightly.
Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
Remove from heat and add the spices and sour cream. Sprinkle with parsley.
This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice.
Servings: 8
Adapted from source: XAnnette |