I write for 4 blogs. NONE of which are an appropriate place to post a recipe like this. One blog is for essential oils, another is for the raw foodist and the other is called Thrive Any Weight -Where a woman Thrives In Spite of her size. This being my business blog, I felt it was the lessor of the evils.
So, I consider myself a vegetarian who sways. While I am staying with friends in Ocklawaha, Florida (A 53 year old man and his 84 year old father) I feel blessed to be able to contribute to them since the 84 year old lost his wife a year ago and this house is missing some female attention. So I cook with Matt occasionally and it’s very rewarding. Yes I love to cook and I haven’t done so in a while, being single. You know, a quick pot of something to get through the day is about all I do.
I’ve been enjoying making mostly Italian dishes and they seem to love it. Tonight was Chicken Francaise over a bed of spaghetti. it was quick and easy. I just posted a quick photo of this on Facebook and am getting requests for the recipe. So here it is. Compliments of a joint venture with Matt and myself. Be patient, this is my very first posted recipe. Please like this post and feel free to sign up to receive future posts as well as to my other blogs if they interest you. I appreciate that.
Oh, and don’t be concerned about it looking like a lot – I just got wordy. It’s pretty simple. I hope, like me, this becomes one of you favorite recipes that make you look good to your family and friends.
Chicken Francaise – Your New favorite Recipe!
Chicken Francaise over Spaghetti
Part 1 – dip and flour chicken
- 4 Boneless and skinless Chicken Breasts (you may want to pound them to make them thin and tender)
- 3 Eggs
- 1 Cup Flour (you may need more if it doesn’t last for all the chicken, so keep some on hand that you can grab with goopy hands)
- 1/4 cup Parmesan cheese (optional)
- 1 tsp Salt
- 1 tsp black pepper
- 2-4 Tbsp Olive Oil
Part II – Sauce
- 16 oz of Chicken broth ( I use what’s on hand. Sometimes my own, sometimes from a carton or can, sometimes bouillon – If you like it really juicy add more broth)
- 3 Lemons (I’ve used 1/4- 1/3 Cup of Nellie and Joe’s Key West Lemon juice in the bottle when I don’t have fresh)
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 – 2 Tbs chopped garlic (optional)
- 3 – 5 Tbs butter ( I won’t lie, I use the larger amount)
- 1/4-1/2 cup fresh parsley. (I love it fresh – but use what you are comfortable with)
Part III – Spaghetti
- 1/2 – 3/4 lb. of Spaghetti, linguine or your favorite pasta. (I make the whole pound and set some aside for later)
- 2-3 Tbs Olive Oil
- 1/2 tsp salt
Optional Toppings –
- 1/4 – 1/2 Parmesan Cheese to taste
- Fresh Parsley
- Sliced lemon or orange
- Medium to large skillet (electric is good too)
- Casserole dish
- Measuring cups
- Stock pot to cook pasta
- Deep Serving Platter or you can use the casserole dish (which is what I used above)
Preparation takes about 15 – 20 minutes up front and 5 minutes after the chicken is baked – Not including clean up..
Cook time is: 10 minutes in skillet and 10-15 minutes in oven
Serves 4 (depending on who’s eating) LOL
Once you have all ingredients you may want to set them into 4 stations: (not necessary, but for me, it keeps me organized)
- saute’ station
- sauce station
- spaghetti station
- baking and presentation station
Crack and beat the eggs in a bowl large enough to fit one chicken breast at a time. You can add a bit of water to the egg and salt and pepper to taste.
In a separate bowl, add your flour and season with salt, pepper and I add about 1/4 cup of Parmesan cheese
Dip each chicken breast in the flour FIRST, then the egg and then the flour AGAIN. Press on the coating to make sure it sticks and is even. Set each breast aside until you finish dipping (I usually start cooking at the same time- I’m a multi-tasker)
- Preheat Oven to 350 degrees
- Start boiling water for pasta – add a pinch of salt and a few tablespoons of oil to the water.
Use a large skillet and set to medium heat (some prefer a non stick) add 2 tablespoons of olive oil (you are not frying so don’t use a lot). Once the pan is hot, place 2 – 4 breasts in the pan provided they do not over lap, if they do, then wait to cook the remaining chicken. Cook to very light golden brown only. On each side. Don’t over cook, the chicken will finish cooking in the oven.
Place each piece of cooked chicken in a casserole dish. When complete – place chicken in the oven for 10-12 minutes. (uncovered, no cooking spray)
While chicken is cooking, you can put the spaghetti in the boiling water and cook according to the directions on the box. Strain and set aside.
Go back to your skillet and gently wipe out the inside – no need to wash, save some of the flavor for the sauce (don’t burn yourself) Set the burner to medium heat and add the chicken broth. You can add salt and pepper depending on your diet and the flavor of the broth. Squeeze in the lemon juice or pour in 1/4 – 1/3 cups of lemon juice (some like more so remember, this is your meal, add more).
When the broth boils, stir in 2 Tbs of flour. Use a whisk to remove the lumps as you stir gently. You are just lightly thickening, not making a creamy sauce. As the mixture boils again, add the butter and continue to whisk.
Turn off the heat and add the parsley and garlic. Let sit for a few minutes until chicken is done.
Take Chicken out of the oven. If you are using a platter, lay a enough spaghetti to cover the bottom. Top with the chicken and then cover with the sauce. Since I use the casserole dish, I remove the chicken, place the spaghetti on the bottom then add the chicken back to the dish and cover with sauce.
Sprinkle with Parmesan Cheese.
Garnish with lemon or orange slices or parsley.
I set aside the remaining pasta and coat it with as much sauce as I am willing to spare and store it. Often you run out of it before the chicken and then you can just add it to the dish. Adding too much at one time will soak up too much of the sauce.
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