|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
Tip: Try francaise sauce for more results.
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Dip sliced cutlets ... a pan. Taste sauce and add any ... and simmer over low heat covered for 5 to 10 minutes. Serve immediately. It goes nice over rice.
Pound veal or chicken into thin slices. ... and simmer 3-5 minutes, uncovered. Serve immediately. Can be prepared in advance without sauce or with sauce.
Dip chicken cutlets in flour ... and cover with sauce and surround with fresh spinach and cherry tomatoes that are mixed with Italian dressing or pesto sauce.
Bread cutlets in ... and stir until sauce becomes warm. Place ... roasting pan. Pour sauce over each cutlet and bake entire thing at 350 degrees for 20 minutes.
Coat cutlets with ... 6 lemons. Sprinkle sauce with garlic powder, ... in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 minutes.
Combine eggs, grated ... burn out. Add chicken stock, lemon juice ... Melt butter in sauce. Place veal ... Pour sauce over all. Garnish with parsley sprigs.
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