A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Saturday, July 28, 2007

Chicken Francaise

2 pounds boneless, skinless thin cut chicken cutlets
Kosher salt and pepper to season the meat
3 eggs scrambled and placed in a shallow dish
¾ cup flour (if you like you may also season the flour with a pinch of salt and pepper) place flour in a shallow bowl or breading dish
1 stick of butter
2-3 tablespoons oil
1 large shallot peeled and minced, (about 4 tablespoon of shallot, you may substitute onion if you don’t have shallot)
Chicken stock
1 cup white wine
1/3 cup heavy cream
1/3 cup plus 2 tablespoons caper berries

Season the chicken with salt and pepper. Dip the chicken in the egg then into the flower to coat. Repeat with all of the cutlets. Set aside on a plate.

Heat 4 tablespoons of butter and 1 tablespoon of oil in a large sauté pan. Heat to medium high. (Alternately you may use clarified butter as I often do). Fry the cutlets for about 2 minutes per side or until golden and cooked through. Fry in batches adding another extra tablespoon or so of oil as necessary.

Once all of the cutlets have been cooked clean out the sauté pan. Place the clean pan back on the heat . Add in a dash of oil, just enough to coat the shallots. Add in the shallots and cook on low heat for about 2-3 minutes. Add in chicken stock (1 cup) and white wine. Reduce over high heat for about 5 minutes.

While the stock is reducing combine remaining 4 tablespoons butter plus 4 tablespoons flour. Mush this together with your fingers to form a paste.

Once the stock has cooked 5 minutes add in the butter and flour paste to thicken the sauce. Whisk to combine. Add in the heavy cream and caper berries. If sauce is too thick for you, add in additional ½ cup or so of chicken stock to thin the sauce. Serve over the chicken cutlets.

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