Thursday, April 26, 2012
lemony = spring
I love to make lemony things in the spring, so I dug out this recipe, which I haven't made in several years. You're gonna love this savory lemony-ness. It's delicious served with red potatoes, couscous, or rice. And best of all, like almost all the dishes I make, it's quick and easy. Give this a whirl and let me know how you like it. Notice the Blue Willow? Julia would be proud.
Willow's Chicken Francaise
(ingredients are approximate ... I'm not big on measuring)
4 large boneless skinless chicken breasts
1/2 cup vegetable oil
1 cup flour
3/4 tsp salt
1/2 tsp pepper
2 large eggs
1/2 stick butter
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 Tbsp freshly squeezed lemon juice
1 Tbsp flour
2 Tbsp half and half
1 tsp tarragon (or 1/4 cup chopped fresh flat leaf parsley)
1 whole lemon, thinly sliced
Place chicken breasts between 2 sheets of plastic wrap and gently pound with flat side of a meat mallet until 1/4 inch thick.
Heat oil in a 15 inch heavy skillet over moderate heat til hot.
While oil is heating, stir together flour, salt, pepper in shallow bowl. Dredge chicken, one piece at a time in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off.
Then fry, turning over once, until golden brown and cooked through. Transfer to a plate lined with paper towels and cover loosely with foil.
Pour off and discard oil, then heat butter over low heat until foam subsides. Add wine, broth and lemon juice and boil, uncovered, stirring occasionally until sauce is reduced to about 3/4 cup or so.
Whisk in about 1 Tbsp flour, then remove from heat and whisk in about 2 Tbsp of half and half. (Sauce should be on the thin side.) Add tarragon or parsley. Immediately spoon sauce over chicken, top with lemon slices and serve.
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I love lemon and the recipe sounds great but I seldom cook any more. There's just me but I'm going to save the recipe for the next time I have guests.ReplyDelete
Yum! That looks and sounds so tasty! I'll be trying it soon.ReplyDelete
yum...and on blue willow...sighReplyDelete
I have not been to your blog in ages. It is a work of art. That Edna St. Vincent Millay quote is a keeper (and I'll have to remember to share it with my family when they truly think I've lost it). Can't wait to make this chicken for the ones I love. Thank you! CatherineReplyDelete
Yum yum yummy. I'm cool with quick too! Thanks.ReplyDelete
Sounds delish. I think it would be nice with veal scallopini too!ReplyDelete
anything that is good with rice will be great for me... hehehe... will try this weekend... thanks for sharing!..ReplyDelete
Yum, Tess. Recipe looks easy enough.ReplyDelete
Oh this is pushing me over the edge with giant hunger pains! Ha, ha! Seriously, all I had for lunch was a small salad...and dinners not quite ready yet! I have to try this! Thanks!ReplyDelete
I'm gonna citrus down and write myself a letter.ReplyDelete
And make believe it came from you...ReplyDelete
Thanks Catherine...I haven't been to your blog in ages either...since we keep up socially now on FB...I'll pop over and take a gander...ReplyDelete
My Tarragon is just beginning to flourish, so this suits me fine!ReplyDelete
The chicken looks splendid as I'mReplyDelete
sure it tastes!
My mother loved lusterware as I do too.
If your little Wedgewood jug goes missing.......
ps I sent you a couple of email? did thy vanish into the ether?
Greetings from New York.
E, they vanished! Or maybe I did! Write me again dear friend.ReplyDelete
tesscaid @ hotmail
My mouth is watering.ReplyDelete
Re: lustreware. The Japanese made a lot of it and I once had a lovely tea set, tea pot, sugar, cremer etc of a goldish lustre. also a blue sugar bowl my gram had. No idea what I did with these items.
looks lovely, and, as you say, not too complicated.ReplyDelete
I love anything lemony with chicken.
This is very similar to our veal or chicken piccata. We don't bread the chicken and we include capers in the final fix. But I may try this.ReplyDelete
No recipe should be followed exactly. Approximates are just fine. Tastes good in my imagination; next step will be to move it into my real world. But not today.ReplyDelete
I've copied it and will try it! Can't wait, for I love lemonie things in the spring, too. Thank you.ReplyDelete
Sounds delicious. I think I know what's on the menu this weekend at Casa Lawson.ReplyDelete