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Results 21 - 30 of 31 for chicken francaise
Beat 1 egg (if jumbo) or 2 if not, adding salt and pepper to taste. Mix flour with cheese, 1/2 tablespoon garlic powder and pinch of salt ...
While rice is cooking, season chicken with salt and pepper; saute ... frequently, about 5 minutes longer. Serve over beds of fluffy rice. Serves 6.
While rice is cooking, season chicken with salt and pepper; saute ... parsley, if desired. Makes 6 servings. 1 1/2 pounds before skinning and boning.
Skin and bone 1 1/2 pound of chicken breasts and cut in thin ... fluffy rice. Garnish with chopped fresh parsley if desired. Makes 6 servings.
Remove chicken skin and bone, and cut ... 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 pepper; saute ... Cook, stirring frequently, about 5 minutes longer. Serve over beds of rice.
Coat cutlets with flour and ... cup of water to this. Sprinkle in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 minutes.
28. PORK FRANCAISE
Cook rice as directed. Stir in 2 tablespoons parsley. Cover, keep warm. In a small bowl, combine 1 tablespoon flour and butter, reserve. In ...
29. VEAL FRANCAISE
Combine eggs, grated Parmesan and ... burn out. Add chicken stock, lemon juice and cornstarch; ... sauce over all. Garnish with parsley sprigs.
30. VEAL FRANCAISE
Dust veal in flour, then ... parsley. Add lemon juice to suit your taste. Note: Boneless chicken breasts or fish fillets may be used instead of veal.
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