Review: Chicken Francais

[Mamasue]

This recipe is on our favorite list! It is delicious and reminds me of Chicken Picatta. I served with basmati rice and mixed green salad. It was also very easy and quick to make. Not only will it be a nice addition to your collection as a quick weekday entree but it would also be a great company dish! Try it....you will like it! http://www.cookinglight.com/bbs/biggrin.gif

Here it is:

* 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.



[This message has been edited by Mamasue (edited 01-12-2001).]

[sushibones]

Mamasue--

This looks really good. Is the 8th ingredient the chicken, or is there another ingredient after the garlic? Or did you edit your ingredients to leave out something like salt without changing the directions?

On the other hand, it could just be me. I read the recipe 3 or 4 times and each time I started with pounding the chicken thin. I could not figure out where you used the parmesan cheese, wine, lemon juice...garlic. I was going to write and ask if you had left off part of the recipe, then I saw "combine first 8 ingredients," but then I could only count 7 before the chicken. I think I must be feverish from looking for the Jan/Feb issue.

I'd like to make this, but perhaps I'll try it on a day that my brain is functioning a little better. I think leftovers would probably safer tonight, except last night I reheated some roasted sweet potatoes in the microwave and remembered they were there about an hour later. I think I'm way past just senior moments. Hey, I just found all kinds of interesting information on the UBB Code is ON link. Obviously looking here would have helped some of my past senior moments. http://www.cookinglight.com/bbs/rolleyes.gif

Another Susan

[Laura B]

Susan, I will reply for Mamasue since I am sitting here with my Jan/Feb issue. There is another ingredient - 1/4 teaspoon salt. So the directions are right and you are not crazy!

Thanks for this review, Mamasue. I was considering this one heavily. I will definitely make it now.

[Mamasue]

Susan,

Good catch! No, you are not feverish....I did leave out the salt and edited the above recipe to show it. Thanks for reading it and catching the error. Even without the salt this recipe is a keeper.

Thanks again! http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

Thanks to you too Laura....we seemed to have been posting at the same time! http://www.cookinglight.com/bbs/biggrin.gif

[sushibones]

Thanks to you both. One step back from senility. http://www.cookinglight.com/bbs/biggrin.gif

[ElinorC]

This is definitely a repeater! My DH loved it and said he really wanted it again. So easy too - that's really my definition of a great recipe.

[ElinorC]

This is definitely a repeater! My DH loved it and said he really wanted it again. So easy too - that's really my definition of a great recipe.

[Grace]

Sorry to be a dissenter, but I give this one a 4 or 5 out of 10. The "eggy" coating was too thick, not crispy, and just kind of icky in my mind. I ate it (there isn't much I won't eat!!!), but I definitely won't make this one again. My husband actually liked it better than I did though, for whatever that is worth!

[Peggy]

I made this tonight and even with a little mistake on my part, my husband gave it an 8.7 out of 10! (My daughter only gave it a 6.5 becasue she didn't like the lemon sauce.) I would give it a solid "7.5". Thanks Mamasue for pointing this one out!

I only made 6 chicken breasts and cooked three at a time. My mistake is that I forgot to spray the pan with cooking spray before adding the oil with the first set of chicken breasts. Most of the coating stuck to the pan! http://www.cookinglight.com/bbs/frown.gif With the second set, I followed the directions and the coating stayed on the chicken. They turned out much better.

The recipe did remind me of Chicken Picatta also. I will probably make it again.

Peggy

[Grace]

Peggy! We finally diasagreed on one! I just wanted to mention that your sticking problem probably didn't have much to do with the spray in the pan. You have to get the pan good and hot before you put the chicken in (this is true for any breaded/coated thing). If the pan is really hot, it won't stick to the pan. That's probably why your second batch was much better - the pan was much hotter by the time you got to the second batch. Just a little tip (I learned this one the hard way myself), and I hope it helps. I'm glad you liked the recipe too, I'd feel bad if you missed out on something based on my opinion! I still won't be trying that Java Crusted Chicken though! Ha ha.

[Lynn B]

So glad to hear that most of you really like the Chicken Francais! That is me and my family featured with the recipe! It has been very fun being almost-sorta-a-wee-bit-famous!!! So, keep those (positive, only, please! haha!) reviews coming!!!
Lynn

[mcdoo]

I made this recipe for my son and husband a few nights ago and they LOVED it! My son's favorite meal is Chicken Piccata, so needless to say, he was thrilled. I also served it with rice and a salad and it was perfect.

Peggy and Grace, I too made the same mistake with the coating sticking to the pan on the first batch. The second batch came out just right - you also shouldn't try to turn the chicken too soon. The egg coating needs to "set" a bit before you can slip a spatula underneath the chicken with ease.

[Grace]

Ugh....So sorry Lynn! I wrote my review before I knew the recipe was from a fellow BB'er! As soon as I read on another thread that the recipe was yours, I grabbed my magazine and looked it up again to see your picture and read the story again (I had read it once, but I didn't look at it in "detail"!). Anyhow, what a nice looking family you have, and how fun it is to be able to see one of my "BB friends"! I really do feel badly that I wasn't crazy about your recipe, but it wasn't the flavor so much as the texture of the coating that I didn't like, and maybe it was something I did (maybe coated them too thickly or something?) But now I feel the need to try this recipe again....anyhow, congratulations on your "fame"!

[Leonard]

I too prepared this recipe this week. I also goofed and forgot to spray the pan first. The coating did come off of one breast and completely stick to the pan. My mistake. however, I thought the sauce was too lemony! It needed something to cut through the acidity??? Anyone agree???

[Joyce]

Lynn, after reading this thread, I am curious. Since this is your family's recipe, can you tell us how close in taste C/L came to the original recipe? I often wonder whether the "lightened" versions are actually close to the originals.

[Lynn B]

Grace,
No need for any apology!!! But thank you so much, anyway! I didn't take it personally at all! We all have different tastes and preferences! If you try it again, though, you'll have to let me know if it was any better for you the 2nd time!

It has been REALLY FUN being featured in my absolute FAVORITE magazine! We have received calls and e-mails from friends all across the US! Thank you for the compliment regarding the photo -- actually (I am sure I am being OVERLY SELF-CRITICAL here!!!) - but the photo really isn't very flattering of us! My DH and DD look like they have their eyes closed!!!! Actually, they were squinting into the sun! (The photo was taken in early September) <oh well!!!> But the funniest part is that the photographer that CL flew up to our home from Birmingham, AL, was here over 3 1/2 hours and took over 250 photos!!!!! Can you beleive THAT!!! All for one tiny little photo the size of a large postage stamp!!! http://www.cookinglight.com/bbs/smile.gif Anyway, I just have a hard time imagining that that particular photo was the VERY BEST of 250!!!! But I truly, truly am thrilled with it none-the-less!

Joyce, yes - to answer your question, in our honest opinion, the recipe really is just as good as the original! I would be happy to post the original Chicken Francais recipe if anyone wants me to, to try and compare, etc. -- but at those fat & calorie stats, I don't know why anyone would want it!!!! Especially with the lightened version so excellent. When CL first notified me that our recipe and story had been chosen, they sent me their lightened version and requested that we make it right away, to approve it. If we didn't like it, they would have gone back to the drawing boards/test kitchen and try-try-tried again, until we were happy with it. But we sincerely loved it the first time, and said no further efforts required - it was a "go" in our opinion!

The whole experience has been a blast. We are little "mini" celebrities here in our small home town!!!

Thanks for all your interest and support!

Lynn

[pmmahan]

I made this last night and loved it - it was excellent. The lemon flavor was wonderful.
you know what's funny after reading all these reviews? i, too, forgot to spray the pan, but the coating didn't stick to the pan - kinda funny ,huh?

[Tiger]

Lynn- How neat!!!!! You're experience sounds like alot of fun. I'll be making the recipe this weeK!

[Lynn B]

I made the Chicken Francais again the other night and I made a few changes! Didn't have egg substitute, so I used 3 eggs - didn't have parsley, so I chopped up fresh spinach very small instead. IT WAS SOOOOO YUMMY! Better than before! Try it! You'll like it!!! http://www.cookinglight.com/bbs/smile.gif

[lsdesign]

I wasn't excited about this one. The coating stuck to my non-stick pan and I did spray it.
It seemed a bit too labor intensive for the taste which was good but not great. Perhaps this is one where you need to practice to get it to go right.

[Lauren]

Lynn,

I made this tonight and we loved it! Thank you! I served it with spinach and mushrooms sauteed with olive oil and splash of balsamic vinegar. I must admit, it didn't look anthing like the picture but it tasted great!

[Lisa W]

I'm looking forward to trying this one! It looks and sounds very yummy!

[Lynn B]

lsdesign,
So sorry you were dissapointed. I didn't spray my non-stick pan - just used the olive oil... but you do have to be sure the pan is VERY hot and then wait till the coating is good and done before you try to flip it. I got better results w/ the eggs, too, rather than the egg substitute. I hope you try again!

Lauren,
Thanks for the note! So glad you liked it!
Your side dish sounds excellent! I will have to try that sometime soon!

... and Lisa,
Can't wait to hear what you think! HAPPY COOKING!

Lynn

[Mamasue]

I made this again last night for supper and so glad that my family loves this one. It makes it easy on me when everyone enjoys a meal with no complaints...just humming! http://www.cookinglight.com/bbs/biggrin.gif

[SusanJoy]

I'm so glad that so many people loved this dish. I'll have to try it again because for us it wasn't that good. (sorry fellow bb'rs)

After I told my DH that people raved about it on the BB he said I must have done something wrong!

It smelled SO good while it was cooking but then we thought it tasted pretty bland. Could I have used the wrong wine? Needed more garlic? Didn't pound my chicken enough?

Any advice?

Thanks-

(another) Susan

[sunberst]

... but i FINALLY got around to making this last night. i don't know why i waited so long! i saw the recipe in the magazine over a year ago, and wanted to make it back then, but... (so many recipes, so little time)

LynnB, it was awesome! very, very tender. did not need a fork to cut it. i served it over angel hair pasta & i made a simple olive oil & garlic sauce for the pasta & chopped a few black olives in. this recipe is definately going to "graduate" to my recipe box. i especially loved that it had all ingredients i already had in my house.

just putting in my two-cents-worth. :p

[Lynn B]

Aw gee whiz... (proud "mama" blushing modestly...) ;) !!!

Sunberst,

It was SO fun to see this thread "resurrected" and to hear that you liked it! And it is a good reminder for me, too... I haven't made it for a while and I do believe it's TIME! :)

Thanks again!

Lynn

[MelissaAS]

sunberst- I can relate! I've never made this recipe but I remembered it from the past and have been craving it! Craving a recipe I've never made, yes you read that right. Yes, I am pregnant.

Would you mind sharing the olive oil/garlic sauce you cooked up for the angel hair side? I'm side-dish clueless and need one for tonight.

Thanks!
Melissa

Lynn- I have good vibes already but will let you know what we think (and I will get the pan nice and hot!).

[Lynn B]

Lynn- I have good vibes already but will let you know what we think (and I will get the pan nice and hot!).

Melissa,

Can't wait to hear "the verdict"! My favorite way to make it is with real eggs and chopped fresh spinach instead of parsley. And remember, if you hate it, please tell me... gently! ;) ;) ;)

Lynn

[MelissaAS]

Lynn (et al)-

Fabulous, fabulous, fabulous! My husband and I both loved it (and I am NOT a big poultry person). I did use real eggs since I didn't have any sub in the house and used dried parsley since I was out of both spinach and parsley (end of grocery week...) but it will go into heavy rotation. Yummy and not much work at all. The risotto I ended up making to go with it was a bit more of a pain, though....thanks so much for sharing this recipe!