|Chicken (SMARTCOOK COLLECTION)|
|by Delia Smith|
An exciting new DK cookbook series-showcasing classic, foolproof recipes collected in handsome, single-theme volumes-makes its debut with everyone...
Tip: Try chicken francaise for more results.
1 - 10 of 20 for lemon chicken francaise
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Dip cutlets in ... and parsley. Add chicken broth and lemon juice, cook until ... large crowd. Can be made the day before or made weeks before and frozen.
Cook rice as ... bring to boil, whisk in reserved flour with butter mixture. Cook, stirring, until thickened. Stir in lemon juice. Serve with pork and rice.
Beat eggs; place chicken in egg mixture, ... juice of 1 lemon to pan. Thicken ... mushrooms and lemon slices. Cook an additional 20 minutes over low heat.
Beat eggs with salt and pepper. Dip chicken in flour, shake ... and add butter. Cook medium high until it begins to brown. Add lemon and pour over chicken.
Dredge chicken in flour, then ... bubble, squeeze 1/2 lemon into butter and ... other half of lemon. Pour over the top of cutlets and serve immediately.
Place each chicken breast half between ... add butter and lemon juice in skillet. ... Garnish with lemon slices and sprinkle with parsley. Yield: 4 servings.
Dust veal in ... aside. Cook broth, lemon, butter until ... suit your taste. Note: Boneless chicken breasts or fish fillets may be used instead of veal.
Slice and gently ... sides, remove to warm platter. Add butter and lemon juice to skillet. When hot pour over chicken. Garnish with parsley and lemon slices.
Pound veal or chicken into thin slices. ... chicken broth and lemon juice. Add meat ... immediately. Can be prepared in advance without sauce or with sauce.
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.
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