Doug D'Angelo commented
2014-04-27 21:34:50 -0400
Johan Tennyson Chicken Francaise provided by Doug D’Angelo
Compliments of Johan’s Oak Mahwah, New Jersey
4-6 Chicken Breast Flatten and washed in cold water
3 large Eggs
1 cup or more of Flour
½ to ¾ cup Paul Masson Chablis wine
Salt
Pepper
Butter
Lemon
Olive Oil
Large Sauté Pan
Fresh parsley chopped
Tenderize the chicken breast with a butchers mallet until flatten but not too thin. This will allow the chicken to cook evenly.
In a dish or tub evenly spread out the chicken in shifted flour. Take the chicken and flip in the tub of dry flour several times. The chicken should appear very white and covered with flour.
Heat the olive oil in a large frying pan on a low light. Cook low to avoid burning the chicken. While this is heating.
Beat three large eggs in a bowl. Dip one chicken at a time in the egg batter and have the chicken soak up the egg. But avoid over powering the chicken with egg. Transfer the chicken one at a time to the hot skillet.
Each chicken side in the skillet depending on the thickness can take 6 – 8 minutes to cook and brown. Only flip as each side browns. If it is not browning turn the heat up a little and avoid burning.
Salt and pepper the chicken to your taste.
Flip and cook the other side. When both sides are brown and done. Take them out of the pan and place them on a cookie sheet to the side. You are ready for the final step.
This part is for the last two minutes of cooking.
In the same sauté pan used to cook the chicken. Keep the chicken drippings and oil. Add a small portion of Chablis to your tasting but not too much. This was Johan’s favorite wine for cooking. Alcohol burns off when cooking. This is used to flavor the sauce. Add ½ to ¾ stick of melted butter to the oil.
Squeeze ½ a lemon or more depending on your taste. Taste your sauce to decide flavor. Add the chicken back.
You can turn the chicken in the sauce after a minute of sautéing. To flavor the chicken though-out.
Serve the chicken on warm dishes. I usually place my dishes in the oven for a minute at 175 degrees. This will keep the chicken and sides dishes warm on the plate. Pour the sauce generously over each piece of chicken. And finish off by sprinkling fresh parsley over the chicken.
Bona Petite
Compliments of Johan’s Oak Mahwah, New Jersey
4-6 Chicken Breast Flatten and washed in cold water
3 large Eggs
1 cup or more of Flour
½ to ¾ cup Paul Masson Chablis wine
Salt
Pepper
Butter
Lemon
Olive Oil
Large Sauté Pan
Fresh parsley chopped
Tenderize the chicken breast with a butchers mallet until flatten but not too thin. This will allow the chicken to cook evenly.
In a dish or tub evenly spread out the chicken in shifted flour. Take the chicken and flip in the tub of dry flour several times. The chicken should appear very white and covered with flour.
Heat the olive oil in a large frying pan on a low light. Cook low to avoid burning the chicken. While this is heating.
Beat three large eggs in a bowl. Dip one chicken at a time in the egg batter and have the chicken soak up the egg. But avoid over powering the chicken with egg. Transfer the chicken one at a time to the hot skillet.
Each chicken side in the skillet depending on the thickness can take 6 – 8 minutes to cook and brown. Only flip as each side browns. If it is not browning turn the heat up a little and avoid burning.
Salt and pepper the chicken to your taste.
Flip and cook the other side. When both sides are brown and done. Take them out of the pan and place them on a cookie sheet to the side. You are ready for the final step.
This part is for the last two minutes of cooking.
In the same sauté pan used to cook the chicken. Keep the chicken drippings and oil. Add a small portion of Chablis to your tasting but not too much. This was Johan’s favorite wine for cooking. Alcohol burns off when cooking. This is used to flavor the sauce. Add ½ to ¾ stick of melted butter to the oil.
Squeeze ½ a lemon or more depending on your taste. Taste your sauce to decide flavor. Add the chicken back.
You can turn the chicken in the sauce after a minute of sautéing. To flavor the chicken though-out.
Serve the chicken on warm dishes. I usually place my dishes in the oven for a minute at 175 degrees. This will keep the chicken and sides dishes warm on the plate. Pour the sauce generously over each piece of chicken. And finish off by sprinkling fresh parsley over the chicken.
Bona Petite