|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
Results 11 - 20 of 31 for chicken francaise
Beat eggs; place chicken in egg mixture, ... Add chicken back to pan; cover with 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.
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 ... cover with sauce and surround with fresh spinach and cherry tomatoes that are mixed with Italian dressing or pesto sauce.
Use boneless chicken, pounded thin. ... lemons, 1 stick butter, chopped parsley and 1/4 to 1/2 cup dry white wine. Let simmer. Use about 1 pound chicken.
Skin and bone 1 1/2 pound of chicken breasts and cut ... Serve over bed of fluffy rice. Garnish with chopped fresh parsley if desired. Makes 6 servings.
Place chicken breasts in shallow ... spoon on top of cooked chicken. Sprinkle with Parmesan cheese and bake for an additional 15 minutes until golden brown.
While rice is cooking, season chicken with salt and ... mixture. Cook, stirring frequently, about 5 minutes longer. Serve over beds of fluffy rice. Serves 6.
Remove chicken skin and bone, ... about 5 minutes longer. Serve over beds of fluffy rice. Garnish with chopped fresh parsley, if desired. Makes 6 servings.
While rice is cooking, season chicken with salt and ... with chipped fresh parsley, if desired. Makes 6 servings. 1 1/2 pounds before skinning and boning.
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