Saturday, June 11, 2011

Mama's Chicken Francese

Ok I know its an old classic and everyone already knows how to make it so why bother mentioning, but I made a nice dinner tonight and just in case you're interested in a nod to a classic, here's a recipe for chicken francese... I ate this a lot growing up and am very very fond of it, this is my take on my mom's recipe

Mama's Chicken Francese:

4 cutlets of chicken

2 lemons

2 sprigs of fresh basil

1 cup pinot grigio

2 eggs

1/2 cup flour

pepper from a grinder

a package of fresh mushrooms, baby bella or the white ones

3/4 stick of salted butter

extra virgin olive oil

5 cloves garlic

ok soooo

In the skillet:

-add 1/3 a stick of butter with 2 shots of oil, the chopped up garlic, and the peels of one of the lemons (yellow sides down)

-Get the chicken dip it in flour first then dip in the eggs and put in the hot pan, brown both sides and remove, then do the other 2 cutlets and remove, (they should be browned but not entirely cooked through) discard the lemon peels, clean pan

-In new skillet put in the rest of the butter and cup by cup fry up the mushrooms in the butter and remove to a bowl leaving the butter sauce in the pan, to the sauce add half a cup of wine and the juice of a lemon, let simmer 5 mins, put half the mushrooms in and turn off. Scald when ready to serve.

In the Chicken casserole dish add the following things:

-slick the bottom of a casserole dish with olive oil, put in the cutlets , Coarsely chop up the fresh basil and add to the dish. Toss about half of the mushrooms into the casserole dish ontop of the chicken, then add the juice of 1 lemon and half a cup of wine.

-Put the chicken in the oven at 350 for 20 mins or until ready (when juices boil)

contorti :) serve with aldente egg noodles (with olive oil drizzled on) and steamed string beans (olive oil drizzled, plus 1 clove raw garlic sliced thin), oven heated baguette, small plate of olive oil and cracked black pepper, and a plate of peeled and sliced cucumbers :)

No comments: