chicken francaise recipe |
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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HOW TO MAKE CHICKEN FRANCAISE
Beautiful day if we make a
chicken francese good evening. I got a chicken stock flour salt I got two eggs
scrambled salt a block of pepper I use a garlic a pasta take out of the garlic
butter lemon okay I want to go to f11 are used for the Jews in my favor wine
and we got over he already the chicken I caught a really thin at Pine assault a
block of pepper okay I got to the gifts under the pot so we started doing all
right we got to do the chicken okay
I warm up to the oil now okay now
let's start with the chicken I got over here too soft and black and Pepper
would make us a little bit aristada flower I got to do all this at 1 pads okay
now or the chicken with a flower done I got to put of the Galaxy at one of the
Galaga the start of the jump around all right and eggs look how beautiful this
egg is boiled beautiful color with low. The gas and would like to put on the
chicken egg Abyss eggs I'll buy on the farm it's really fresh okay now this is
for the last two piece and after we put on the border but this picture to the
big one it's my okay now let's look like this let me wash my hands first before
I put the butter okay now we put
a piece of butter the body melt the night after we check we got to cook the
chicken couple of about 3 minutes but side after I got to take her out. We got
to do the song The Garlic I can take it out already one I got another one right
over here okay some nice nice beautiful color Okay decided to Dan and now we
got a free for the other way already the smell it's so good I can't wait to eat
the Mangia Mangia.
Okay now the chicken is already
on the other side it looks beautiful and we put it right on this dish nice
color okay now we put one piece of butter and we leave a message at the bottom
nice guys are usually the flower of the mega nice gravy okay now I got a flower
over here okay good it would give a nice mixed with a flower we make the gravy
now for the chicken you got to go back on this apart okay now this okay now we
go why and look at this a beautiful color is that already now we got to the
chicken stock listen to all Mega chicken stock
I got it the inflammatory he not
we live a bar in the bass one time is start the boy we got to put on low in the
chickadee got to go back inside though he lying the lemon is a chicken stock
okay now this is boil and now we put the chicken back if this is it got to cook
a 10 minutes this is a dumb ass hello it got to be no boil too much you got to
be real alone got them boys shlump let Sam know the gas if the five minutes I
want to turn the other way at 10 minutes it's time to eat okay this is done
okay nights of time of the test look up beautiful say I want to put a little
Graven delicious delicious delicious this is a method mean your mouth is so
tender juicy and the gravy I make with the wine the lemon chicken stock it's a
really good look at that look up beautiful look inside it in The Taste it's
really good how can it be by myself tonight
I want to send everybody make a
list and you let me know this it's a really good dish I want to say thank you very
much I gave up nice kisses everybody thank you very much it was sick next time
thank you I swallowed a piece eggs I buy on the farm a lot of time the chicken
it's over there a way to one of the chicken or the egg has he come out with a I
pick her up it's a really fresh come on jump I did not wait for the eggs the
one the welcome to ask her if it's cool, they Arts my name is Shih Tzus if they
want to show you how to do a chicken francese it would you say your prayers
brought in by the New York
they made it really famous will
you some chicken breasts so first thing you want to do is get out nice a
chicken breast at the happier I got my resume today I'm also doing a pan sauce
with just a very simple dish to make so the first thing we want to do if your chicken
breast is pretty thick like my where you want to split them in half since we're
using a pan fry methods are very quick cooking method so we want to come down
so they don't take a long time to cook otherwise we get him to take them around
too much and also I want it inside is not cook so definitely
I want to think she want the
first line up your cutting board with a piece of film and that's why it's easy
to clean up you want to lay him down Okay so three press here and then we're
going to start to pound this without making a mess everywhere clean up to can
you play now you want to take your leave me alone with a plat Salt Flats I want
their ponnappan Center you want to push it out so you don't want to hit your
heart okay you want to put them or just take the whole East to put them over
tomorrow I want some pasta so I got my pasta water simmer and back here I'm
using fresh pasta which is going to take very quick to cook it doesn't take
long time if you were to use like a dry pasta you definitely want to have you
passed already cooked off
because and I'll drive past I
usually think about 10 minutes to cook or 12 minutes so now I got my chicken
and it really nice black and white should concealer Troy big and I want to do
my egg wash I got some extra here make sure when you do this you want to whip
you ask really well you want to combine the egg whites and eggs yolks really
nice because egg yolks and egg whites cook at different temperatures if you
live like this you going to see the some white spots when you're up I took the
chicken when you were at 1 to check into it to cook it the same thing would be
if you make them like animals you want to whip the ex really that really well
before you start cooking them in lakehills cook a lower temperature than egg
whites still also when you do this you're kind of Corporation
some air into that makes her so
when you make it this are making an omelette for example Sprint Wags even more
fluffy and we don't have to do this I mean they're going to be nice and fluffy
here to when you are a chicken and again you can also do this this would be up
most of time is more expensive a chicken breast can you call someone a little
promise and she's here to make sure here to make a little paste just want to
have more flavor now what time is this now I got a I got a little flower here
see something else is well I'm going to start a chicken breast with some flower
before they go on egg wash otherwise egg wash my stick very well to your
chicken next we got the gun I think you want to do when you doing this you want
to see signora protein here because you want to hear nicer and we do it one of
them both size I missing some kosher salt to you I like it because it really
doesn't stick to your fingers this will be used most of the time in the restaurant
kitchen more easily operator nice
now the righteous and flour when
I get my pan going here got a nice and hot it's one of the things you want to
think about to the kind of oil you use in where you can find something based
waiver by those I have a high smoke point so when you're cooking like this you
don't want to burn the oil because that's going to affect the flavor of your
fish so you want to think about that and avocado oil smoke points of oils out
there so I can't find something when I had enough oil to let you know that the
product you're not really deep frying it but you want to have enough oil in
there to make sure that the product looks really nice hot pan cold oil that
should be good enough and be careful you don't want your dad to stop smoking
so we're going to watch your
chicken broth and flour you want to shake off the excess flour egg wash what is
on his way here and also you want to put this down with a like the presentation
side down which will be the site ahead of skin on first okay my fan is not too
big so I'm only going to be able to put two up his ass in the air mice when
you're playing frying something special there's no writing on it you want to
see that it probably is going to stick to the pan let it go don't worry because
when it's ready to move around so if you are see that your chicken or whatever
protein you cooking sticks to the pan that's okay once it starts to get a nice
are golden brown across is going to come off by itself and you can see it
doesn't stick to the pan it just kind of moves around
so I'm sorry not to boil chicken
me X lights tomorrow night you can also use chicken stock I'm just in case you
wonder what's the difference between a broth and a stock you probably might
have the question difference is when you use in their making abroad we make it
with a chicken meat and when you're making the stock a nice and brown yes ma'am
I have a question here the question was why do we put the chicken in flour
before the egg wash while because we want some of that stick to that otherwise
if you just do it by itself without anything else
or can I hear the X6 the flower
so you seem like a nice a layer a back in there that's the reason why and the
same thing would be if you were like reading this for like you know it's just a
frightened you would definitely it yourself before you do anything you have
your friend station setup to have you check in your flower you like washing
your bread crumbs to the product in a restaurant setting you might be you know
when your checking account when you flip it over you might transfer to a hot
plate and finish it off and all that okay because she wants to make room to be
making another home you might have to do that if you were working at Westmont
kitchen you might have like 10 or 15 orders going in the same time and you only
have so much a burner space in your brain so you want to think about that and
you'll probably be finishing cooking is chicken breast in the oven she has a
nice and golden brown hair dropping some of this song it's going to make a nice
my sauce another thing I got here I'm a semi-permanent this is basically a
mixture of flour and butter it's like making it real by without cooking it
so you mix equal parts in the
best way to do this by by way so you want to wait to flour and butter unsalted
butter as you make like a little and then you told me you're so it's whatever
you making this going to act like using the rule by like I said without cooking
it so this away that you are I would use to thicken up a sauce and you'll make
it through the store Birmingham looking at beautiful colors that's what he want
and we can all when your chicken is almost honest you feel this I mean I want
to see you going to see if I can press down on you chicken breast and then so
you want to think about that because you have to make sure this out the
temperature so you don't learn these things once you get to what you really are
trained and set an alarm at notice things just by looking at it okay being a
cook I know we are by the way to smell the way they look in the way they feel
so this is something that you also want the will be learning
cancel this is so much buddy you
are going to see some clear juices coming out of there okay this is getting
almost done and it's a sign that the chicken breast is cooking okay so we're
going to remove this okay from here going to let him rest in my in my fish now
I'm going to start making a sauce okay remind me to buy a little bit more oil
here making a pan sauce this severity a quick and easy sauce to make hazel
going to stop opening tomorrow little garlic down here once again I throw a
lemon how do I go in life you want to be careful you don't want to burn the
garlic might want to lower the heat just want to get a nice. Golden brown
if you get a stripper nail garlic
when it burns up a spitter so you don't want to you don't want to do that in my
white wine are you going to probably unblock you can use any kind of white wine
just trying to get away from any sweet wines like Pinot Grigio will work a
Chardonnay so now we can crank the heat on running reduces to a sec almost
almost dry so yeah I got so much chicken broth I'm going to use him to make a
sauce how to make sure my water is going back here it's you can see in all your
multitasking in the kitchen and important that I do this just to be organized
because you want to be doing this when you get to work in the industry if
that's your goal reducing here
Going to be something that is
important to do it because you're going to be able to do a lot more and it's
important that I do this just to be organized because you want to be doing
that's your goal reducing here if you see a some brown and extract the bottom
of the pan I want to scrape the best cycle for the time I was just a lot of
flavors from the sugar and that's where you want to scrape it but this one
doesn't have a lot you might see that when you're just cooking the chicken
breast without any breaded chicken breast you going to see some Browning and
that's where a lot of flavor is concentrated and I was going to ask him make a
nice sauce here and you can make whatever you want I only have a two piece of
chicken if you were doing like am or
I probably used to know a little
bit more stocking more wine so they're going to bring this to a simmer stop
right here chop some parsley here I like to use Italian parsley I also stole
Flatley this is a lot of people use it and liked our to cook with sparkly
because that's what flavor has really it's really fragrant