Saturday, May 28, 2011

Chicken Francais & Shaved Summer Squash Salad

I had this recipe cut out from local newspaper from last year. It is from J Roo's restaurant in North Haven. A reader wrote into the food writer asking if he could get this recipe for her. I am glad she asked for the recipe. It was delicious. 

Chicken Francais
10 oz. chicken breast, pounded
1 cup flour
3 eggs beaten
6 oz vegetable oil
1 tbsp lemon juice
6 oz chicken stock
1 tsp Parmesan cheese
1 oz butter
salt and pepper to taste

Dip chicken breast in flour and then in eggs. Heat oil on high heat and place chicken in until golden brown. Drain oil, leaving in the pan and flip (Okay I removed the chicken and then poured the oil out so I would not either drop the chicken or the pan!). Add wine, and be careful for any flame-up, lemon juice, pinch of flour, chicken stock, Parmesan, butter, salt and pepper. Cook for 5 minutes on medium high flame. 
The recipe is written for one serving. I used a whole breast chicken breast that I butterflied. I also only used 2 eggs. I did not change the amount of any other ingredients. There was plenty of sauce for the extra meat.
 Now on to the side dish. Shaved Summer Squash Salad is from the new issue of Bon Appetit. So this was officially the first "summer" salad for the year. Chris and I both liked it a lot. It will be showing up on the blog quite often this summer.
Chris picked up a couple bottles of a wine we had not tried before. 2009 Pennywise Cabernet Sauvignon. It is from the Sebastiani Winery. It was a nice choice!


Mr. Bill said...

The chicken sounds wonderful! Thanks.

Velva said...

This does look delicious. I love breaded chicken and the shaved squash is a really side dish.

I hope the warm weather has finally arrived for you.


muppy said...

i really like the look of your salad, and that bottle of red!

Ciao Chow Linda said...

Beautiful and colorful dish. Thanks for stopping by my blog and allowing me to find yours.