Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Pan Sauce for Steak | Red Wine Reduction Sauce Recipe
A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and chives adds incredible flavor and beautiful aromatics. Heat your skillet and prepare the ingredients for this elegant and satisfying meal.
Get the recipe:
Ingredients for Pan Roasted Filet with Red Wine Reduction Sauce:
2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon dry thyme
1/2 tablespoon crushed dry tarragon
1/2 tablespoon crushed dry chives
1/2 tablespoon cracked black pepper
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon diced onion
1 teaspoon chopped garlic
1/4 cup red wine
3/4 cup unsalted beef stock
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon chopped parsley
Salt and pepper to taste
~~ If it's not CERTIFIED, it's not the best. ~~
#pansauce #beef #CertifiedAngusBeef
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Lamb Chops Dijonnaise: Finger-Licking Good: French Food that's Better Made at Home.
In this video, I'll show you how to make lamb chops dijonnaise, a classic French dish with a Steve twist. The lamb chops are pan-seared and then cooked in a creamy sauce made with dijon mustard, brandy, beef broth, and garlic. The dish is finished with cracked black pepper and served with steamed zucchini. Please enjoy and subscribe, like, and feel free to share. Merci!
This recipe is easy to follow and produces delicious results. The lamb chops are cooked to perfection and the sauce is rich and flavorful. The steamed zucchini is a light and healthy side dish that complements the lamb chops perfectly.
So if you're looking for a delicious and impressive dish to make for your next dinner party, lamb chops dijonnaise is the perfect choice!
I also serve Pommes Anna. Please follow link to How to make the dish.
Ingredients:
* 4 boneless pork chops, about 1 pound total
* 2 tablespoons clarified butter
* 1 shallot, diced
* 1 garlic clove, crushed and diced
* 2 tablespoons brandy
* ¼ cup beef broth
* ¼ cup heavy whipping cream
* 1 tablespoon Dijon mustard
* 1 zucchini, sliced
* Sea salt and freshly cracked black pepper to taste
To make Clarified butter. follow the link
Cooking is my joy, and I hope it becomes yours too.
I love to experiment in the kitchen, and I encourage you to do the same. Don't be afraid to change up my recipes or add your own personal touch. The most important thing is to have fun and enjoy the process.
Steamer I use is made by Mauviel.
Stove is La Cornue's CornuFe Series. Yes I love it.
Lamb Cutlets & Herby Tomato Sauce | Everyday Gourmet S10 Ep40
As seen on Everyday Gourmet.
Lamb Shanks by Lynton Tapp
Lamb Shanks are one of the best slow cooked meats going around! Why not try Lynton Tapp's amazing recipe from My Market Kitchen.
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