At any given time there are more chickens on Earth than people! Something like over a trillion…think about that next time you wonder what trouble we could be in for next.
Global warming, check…Swine Flu, check…asteroid on it’s way to earth, who knows…attack of the chickens, hmmmm.
I any event next time you are attempting in the reduction of chickens try making Chicken Francaise at home. It doesn’t take much time and the kids love it.
Serve it over white rice or pasta along side a nice Caesar Salad and you have a great weeknight meal.
Chicken Francaise Recipe
4 chicken breasts
1/2 cup light olive oil
2 garlic cloves, minced
1/2 cup flour
1 teaspoon paprika
salt and pepper to taste
1/2 stick butter
1/2 cup white wine
1/3 cup chicken stock
2 TBS lemon juice
2 TBS chopped parsley
thin lemon slices for garnish
In a pie pan or bowl, combine flour, paprika, salt and pepper. Set aside.
Lightly whisk eggs in a bowl. Set aside.
Make the sauce
Melt butter over low heat in a small saucepan add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half – about 6 minutes. Add in parsley and set aside.
Pound chicken breasts in a large Ziploc bag one at a time.(I use a rubber mallet that has been keeping me company in the kitchen for years. A couple of whacks with it is all you need) until about 1/4 inch thick. For thick breasts you can also halve lengthwise.
Dredge chicken breasts one at a time in the flour mixture, shaking off excess.
place on a plate for a few minutes until ready to cook.
Heat oil in a large heavy skillet over medium-high heat. Don’t allow it to smoke.
Add in the garlic and saute for 2 minutes. Immediately begin dipping chicken breasts one at a time into the egg, shake off excess and place in the pan. Saute about 3 minutes a side until golden brown.
If necessary quickly warm sauce. Plate chicken, place lemon slices on chicken for garnish, pour sauce over and serve.