|Chicken! Chicken! Chicken!|
|by Lynn Mendelson|
From soups and salads to casseroles and sautes, this book provides every chicken recipe you'll ever want.
1 - 10 of 31 for chicken francaise
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Slice chicken as cutlets or ... over chicken in baking dish. Bake covered 40 minutes and then uncovered 15 minutes at 350 degrees. Serve chicken over rice.
Dip cutlets in ... and parsley. Add chicken broth and lemon ... buffet dish for a large crowd. Can be made the day before or made weeks before and frozen.
In large bowl ... cutting board pound chicken on both sides ... individual plates. Spoon sauce over top. Garnish with lemon slices dipped in paprika and parsley.
Skin chicken breasts, cut lengthwise ... casserole. Add butter, chicken broth and sherry. Cover. Place in preheated oven at 350 degrees for 25 minutes and serve.
Cut chicken into strips, coat ... butter. Add the wine and chicken broth into the pan. Return chicken to pan. Add parsley and simmer gently for 10-15 minutes.
Place each chicken breast half between ... well quickly. Pour sauce over chicken. Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.
While rice is cooking, season chicken with salt and ... into chicken mixture. Cook, stirring frequently, about 5 minutes longer. Serve over beds of rice.
Dredge chicken in flour, then ... Melt other 1/2 stick butter with juice of the other half of lemon. Pour over the top of cutlets and serve immediately.
Dip chicken in beat up ... pan. Put pats of butter under and over chicken. When ready to serve, place in hot oven for 30 minutes. Serve gravy when done.
Season chicken with salt and ... stirring frequently, about 5 minutes longer. Serve over beds of fluffy rice. Garnish with chopped fresh parsley, if desired.
Result Page: 1
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