chicken francais J/F 2001 issue

[desaumar]

Does anyone have this recipe? I wanted to make it for dinner, but can't find this issue of Cooking Light. Thanks.

[Natasha]

Here it is!

Natasha :)


* Exported from MasterCook *

Chicken Francais

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Entrees Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup egg substitute
1/4 cup grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 garlic cloves -- minced
8 skinless boneless chicken breast -- (4 oz.)
1/4 cup all-purpose flour
1 tablespoon olive oil, -- divided
cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice

Combine first 8 ingredients in a shallow dish.

Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour and dip in the egg substitute mixture.

Heat 1 1/2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.

Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken. Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce.


CALORIES 211 (30% from fat); FAT 7g (sat 3g, mono 2.7g, poly 0.7g); PROTEIN 30.3G; CARB 5g; FIBER 0.2g; CHOL 76mg; IRON 1.6mg; SODIUM 269mg; CALC 70mg

Source:
"Cooking Light magazine, Jan/Feb 2001, page 122"


NOTES : Our test kitchens staff loved the subtle hint of lemon in the sauce of this classic Frency favorite. For a more pronounced lemon flavor, try serving with lemon slices.

[Sami]

Here goes:

Chicken Francais

3/4 cup egg substitute
1/4 cup grated fresh Parmesan
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 Tbl dry white wine
1/4 tsp. salt
1/8 tsp hot pepper sauce
3 garlic cloves, minced
8 (4 oz) skinless, boneless chicken breasts
1/4 cup flour
1 Tbl olive oik, divided
Cooking spray
2 Tbl butter
1/4 cup dry white wine
3 Tbl fresh lemon juice

1. Combine first 8 ingredients in a shallow dish
2. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4 thickness. Drege in flour and dip into egg mixture.

3. Heat 1 1/2 tsp, oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast and cook 4 min. on each side or till done. Remove chicken and keep warm. Wipe drippings from pan with a paper towel. Repeat process with 1 1/2 tsp. oil

4. Melt butter in pan, add 1/4 cup wine and 3 Tbl juice. Boil for 10 sec. Serve immed. over chicken

Calories 211

Sami
who needs Master Cook

[Karen M]

I know I'm in the minority on this one, but I finally tried this last week and REALLY did not like it. Too eggy. Luckily I only made one breast before I figured this out and ended up using the extras for fajitas.

[Lynn B]

As the family featured w/ this recipe, I know I am not very objective about it! :) But we LOVE it!

Karen, the last several times I've made it, I used 3 eggs instead of the egg substitute and chopped fresh spinach instead of the parsley. Mmmmm, it's yummy! And maybe you could even get away with 2 eggs, since you felt it was too "eggy"?
I hope you will try it again!

Lynn

[Peggy C.]

If I haven't already commented on your signature line, I apologize, I meant to before. I love it! I hope it's what's all about!:D

[Lynn B]

Originally posted by Peggy C.
If I haven't already commented on your signature line, I apologize, I meant to before. I love it! I hope it's what's all about!:D

Awwwwww, shucks, Peggy -- thanks!!! :)

Love yours, too!!!

Lynn