How To make French Chicken
4 Chicken breasts
(skinless, boneless) 1/4 ts Ground black pepper
Vegetable cooking spray 1 cn Cream of chicken soup
:
(condensed) 1/2 c Dry white wine
2 tb Dijon mustard
1 pk Florentine rice mix (6.2 oz)
prepared according to :
package directions Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes. Serve chicken and sauce over hot rice. Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on HIGH 3 minutes or until bubbly. Add chicken; replace plastic wrap and continue to cook on HIGH 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make French Chicken's Videos
This CHICKEN FRANCAISE is a Perfect Plate of Heaven
Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.
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Chicken Française
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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French Chicken Tarragon or Poulet à l'estragon
French Chicken Tarragon or Poulet à l'estragon is a braised chicken in a juicy creamy tarragon sauce. Tarragon is such an underused aromatic herb, yet it marries so well with chicken. Poulet a l'estragon or chicken tarragon is a common French dish you find in many fine restaurants. Now you can make this restaurant worthy dish at home. It's packed with amazing flavours and this technique of cooking the chicken gives you amazing juicy results. I find that the smaller chickens always give you better flavour. If you can't find fresh tarragon, no problem simply use the dried version. The results will still be amazing. The cognac or brandy is optional, but of course it’s for cooking and not drinking. Although you should taste it first to be sure!
Enjoy French Chicken Tarragon or Poulet à l'estragon
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Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
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***RECIPE, SERVES 4-6***
About 4 lb (1 kilo) bone-in, skin-on chicken pieces (or break down a whole chicken)
1 lb (454g) fresh button mushrooms
1-2 shallots
1-2 carrots
1 14 oz (114mL) can of tomatoes (crushed, diced, pureed, etc)
flour
chicken stock
soy sauce (not traditional but good)
brandy (I used cognac)
white wine (traditional to use a little but I just used extra cognac)
oil
butter
fresh herbs for garnish (I like tarragon)
salt
pepper
1 package of egg noodles, cooked per instructions and tossed with a little butter
Cut the mushrooms and carrot and get them sauteing in a little fat. Dice the shallot and add it to the pan once the mushrooms and carrot look almost done.
Meanwhile, season the chicken pieces heavily with salt and pepper and dust lightly with the flour. When the veg is soft, remove it or push it to the side so you can brown the chicken pieces.
When the chicken is golden brown, deglaze the pan with brandy, add the vegetables back if necessary, stir in the tomatoes, a little white wine if you're using it, and enough stock to cover everything. Simmer until the chicken is as tender as you want it — I gave mine an hour.
When the chicken is done, take the pieces out and boil the sauce down until thick. Taste and adjust seasoning — I really like a dash of soy sauce, assuming the sauce can handle the salt. Return the chicken to the pan to coat and reheat, garnish with fresh herbs and serve with noodles.
French Onion Chicken
French Onion Chicken Breasts is a delicious dish that brings together French culinary tradition with a modern twist. This dish has its roots in the heart of France, where onions have been used for centuries to add flavour to various recipes. As a chef, I appreciate the simplicity and heartwarming taste of this recipe based on the original French Onion Soup.
To make this, you start with four boneless, skinless chicken breasts. You caramelise three large brown onions with some olive oil and butter. This process turns the onions into a sweet, golden sauce, adding depth to the dish. A bit of all-purpose flour helps to create a crust on the breasts and helps forming a smooth sauce, and white wine adds a sophisticated flavour touch but you could also use chicken stock. Garlic, thyme, and Gruyère
cheese take this dish to a whole new level of flavour.
It's a beautiful fusion of French tradition and modern creativity.
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