Tags
asparagus, chicken, chicken francaise, chicken recipe, chicken rochester, dinner, food, lemon butter sauce, recipe, rice, saffron rice, side dish recipe, wine sauce
This dish has long been one of my favorite chicken recipes. It’s a simple dish to create and I thought I’d share my recipe for you. I tried my best to give accurate measurements, however I’ve never actually tried to measure out for this recipe. My nose and taste buds steer me to perfection each time. This is one dish Hubster and I both enjoy equally.
Chicken Francaise with Asparagus & Saffron Rice
Chicken Francaise Ingredients:
1 pkg. thinly cut chicken breasts, 1 egg, 1 c. flour, 1 Tbsp. paprika, 2 lemons, 1 stick of butter, 1 1/2 c. chardonnay, 1 tsp. garlic powder, handful of fresh chopped parsley, fresh ground sea salt, fresh cracked black pepper
Chicken Francaise Directions:
Preheat oven 350°F. In a bowl, beat together egg, juice from half a lemon, salt and pepper. In another bowl, mix together flour and paprika. Rinse chicken and pat dry. Dip chicken into egg mixture and the coat with flour, shaking excess. In a frying pan over medium heat, use a small amount of butter (use no more than 2 Tbsp.) to brown chicken. Place cooked chicken in casserole dish. Deglaze the pan by adding chardonnay and lemon juice. Stir in butter, garlic powder, pepper and salt and simmer for 15 minutes or until sauce thickens a bit. Pour sauce over chicken, cover with foil and bake in oven for about 30-40 minutes. Uncover during the last 15 minutes.
I have read recipes where the sauce is to be poured over the chicken without baking it. However this is an important step which allows the flavors of the sauce to marry with the chicken.
Serve with steamed asparagus drizzled with sauce and saffron rice.
What is your favorite chicken dish? What sides do you pair it with?
Young Wifey's Blog 
Rickelle! Just because you know I have to chime in. Asparagus in November? Why get your vegetables from Peru when you can enjoy a lovely medley of root vegetables from a local farmer?
Also, a few technical notes. Doesn’t the sauce break cooking it in the oven? 45 minutes seems pretty long for such a thin piece of chicken. Have you considered pan-frying to completion?
Hope all is well on your end!
Kris,
Since I didn’t go to culinary school, my method works fine for me. Actually, last night I do think I took it out after 30 minutes so I might have to update my notes. I also moved and am using a different gas oven, I haven’t gotten a thermometer to gage how accurate the oven is right now.
Asparagus has a fall harvest too doesn’t it? I got it at the farmer’s market and everything sold there is supposed to be grown within 25 miles.
I was looking forward to some sunchokes or jerusalem artichokes, but my parents’ ‘chokes weren’t ready yet.
Comments are always welcome, even from culinary know-it-alls! 🙂
My mom makes something very similar–she called it Chicken Cameron. Its pan fried the same way, but she adds fresh garlic with the wine and lemon juice. Sounds yummy both ways!
I have heard chicken Rochester before, but haven’t heard Chicken Cameron. You can make any tasty sauce by deglazing a pan with wine or lemon juice after pan frying meat.
Hi! Just thought i would tell you something… This is twice now I’ve landed on your blog in the last 3 weeks looking for completely unrelated things. Great recipes! Keep up the good work.
Thanks, keep visiting!
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