Chicken Francaise with Saffron Rice

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?

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Basil Penne with Chicken & Tomatoes

Tags

basil, chicken, chicken recipe, cooking with wine, dinner, food, meal, pasta, pasta dish, pasta recipe, penne, provolone, recipe, Red Cat, sweet wine, wine

This is known to Hubster as Red Cat Chicken Penne. Hubster is very picky when it comes to pasta, he either wants spaghetti & meatballs or spaghetti & meat sauce (and on occasion fettucine alfredo with chicken). He doesn’t like most sauces, or any vegetables on his pasta. He even complains about the pasta shape, telling me that farfalle (or as he says bow ties) doesn’t look as good as spaghetti. So, I was surprised at how much he enjoyed this dish and quickly got seconds before I had even eaten half!

Red Cat Chicken Penne

Ingredients:
12 chicken breast tenderloins, 3 Tbs. olive oil, 1 lb. package of penne, 2 c. Red Cat (or other sweet red wine), 4 medium tomatoes,  1 1/2 c. fresh basil (cut into thin strips), extra sharp provolone, 1/2 clove of garlic minced, fresh cracked black pepper, fresh ground sea salt, 2 Tbs. butter

Directions:
Cook penne according to package directions.  Heat olive oil in large skillet over medium heat. Saute garlic. Add tenderloins and brown on each side, make sure center is no longer pink. Add 1/2 c. Red Cat and simmer 2 minutes. Remove chicken from pan. Add tomatoes, basil, pepper and salt to pan, cook until tomatoes are soft. Remove tomatoes and basil, toss with chicken. In pan, add remaining Red Cat and butter, stirring continuously. Loosen any food stuck on the bottom of the pan. Simmer and allow sauce to thicken. Place pasta in dish, top with chicken & tomatoes, sprinkle with provolone and pour sauce over pasta. Serve hot and enjoy!

Hubster wanted me to type this one, before I forgot how I made it.

Lime Chicken

Tags

chicken, chicken recipe, Cinco de Mayo, dinner, grill, grilling, lime chicken, lime recipe, lunch, recipe, Semi-Mexican, summer chicken, summer grill, summer recipe, Tex-Mex

I’m ready for warm weather, ready to grill… on my new deck. With Cinco de Mayo tomorrow, I decided make things a bit festive (last night) with a semi-Mexican dish. Time for Lime Chicken…

Lime Chicken

Ingredients:
chicken breasts, 1/4 c. red wine vinegar, 2 limes, 1 tsp. garlic powder, 2 tsp. sugar, salt, pepper, handful of fresh cilantro, shredded lettuce (or mixed greens), diced tomatoes, sour cream, shredded Pepper Jack cheese

Directions:
Juice and zest lime, mix in vinegar, garlic, sugar, salt and pepper. Add chicken breasts and marinate for a few hours. Grill, sauté or bake chicken. Remove from heat and add cheese to melt. Add a squeeze more of fresh lime juice. Serve on a bed of shredded lettuce, top with diced tomatoes, chopped cilantro and a dollop of sour cream.

*Serve with your favorite rice side dish.

What are your Cinco de Mayo plans?