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
One Pan Chicken Fricassée a French Chicken Stew
A one pan French chicken stew made with very basic ingredients. The term “Fricassée” means to fry and to break in pieces. The chicken is first browned in butter then braised in wine, chicken stock and slow cooked. It’s simple to make, and anything that only uses one pan is always a bonus. You can make it a day ahead as it will taste even better the following day. The flavours seems to develop even further. It’s easy to reheat, simply add a little water and use a saucepan with lid over very low heat. Chicken Fricassée is best served with rice, as it has a lot of sauce for the rice to absorb.
I strongly recommend that you buy a whole chicken and break it down yourself. If you don’t know how, see my video or get your butcher or poultry shop to do it for you. Make sure you keep the carcass for your stock. Making your own stock makes a world of difference to this dish.
Chicken Fricassée is a delicious meal that doesn’t require a lot of complicated ingredients and simple to make.
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Chicken Gaston Gerard: Learn the history and make the dish | Famous French chicken recipe
Poulet a la Gaston Gerard is a famous French chicken recipe dating back to the 1930's that celebrate cheese, white wine and Dijon mustard. Created by accident (if we believe the story) by the wife of the maire of Dijon during a dinner with the famous food critic of the time Curnonsky. Get the recipe:
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????????INGREDIENTS????????
1 whole good quality chicken 1.5 kg
The carcass from the chicken (cut in pieces)
1 or 2 tablespoons of paprika powder (can be sweet or hot, up to you)
150 grams comte cheese, 100 gram for the sauce and 50 grams for the topping (you can also use swiss gruyere cheese)
200 ml dry white wine, burgundy or Loire valley is good (I used Muscadet)
250 ml cream (heavy whipping cream)
2 or 3 tablespoons mustard
1 or 2 tablespoons breadcrumbs
salt and pepper to season
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For people wanting to learn technique like in culinary school:
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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 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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Chicken Francaise Recipe
Today I would like to share with you my Chicken Francaise Recipe.
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One Pan Chicken Shallot with Cream Sauce
Another easy one pan chicken dish with simple ingredients. Picture Chicken Shallot with a Pan Cream Sauce as a delightful story unfolding in a pan.
First, chop up some bacon into small pieces and finely chop shallots. Then, sprinkle a bit of salt and pepper on the chicken breasts. At this stage, your doorbell might ring, or it might stay quiet. In a pan with a bit of olive oil, cook the chicken until the skin is very crispy. Remember to use low heat for thick breasts. Add some butter and thyme for extra flavour. When the chicken is almost done, move it aside and cook the bacon until it's a bit crispy. Take out the chicken and keep it warm.
Now, it's time for the shallots and garlic to join the party. Cook them until they're soft. Pour in some white wine and let it cook down. Add homemade chicken stock and let that cook down too. Stir in mustard, cream, salt, and pepper, and let it gently bubble.
Place the chicken on hot plates. Keep cooking the sauce until it's just right, then pour it around the chicken. It's like a tasty adventure on your plate, with each bite telling a delicious tale of French cooking magic.
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