Post by JJ Judkins on Oct 20, 2010 13:59:40 GMT -6
* Exported from MasterCook *
Chicken French with a White Wine Lemon Butter Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 medium boneless skinless chicken breasts -- skinless chicken breasts
1 c. flour
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp paprika
1/4 tsp granulated garlic
1 Tbsp olive oil
1 c. dry white wine
juice of 1 1/2 lemons
3 Tbsp unsalted butter
salt and pepper to taste
In wide, shallow bowl combine flour, salt, pepper, paprika and garlic, stirring to combine.
Preheat oven to 200 degrees. In large, heavy bottom skillet, add olive oil and heat over medium high heat until almost smoking.
Meanwhile, pound chicken breasts to even thickness and season liberally with salt and pepper.
Toss chicken breasts in flour mixture and place, breast-side down, into preheated pan.Cook over medium high heat until breast side is nicely golden browned, about 7-10 minutes.
Flip chicken breasts to breast-side up and cook until golden browned and chicken breast is cooked through, about 7-10 more minutes depending on thickness.
Remove chicken from pan, place on platter and into preheated oven to stay warm.Add white wine to skillet and stir to deglaze, scraping all browned bits up from bottom of pan.
Cook, stirring occasionally, until reduced by half, about 2-3 minutes. Add lemon juice and stir, cooking until reduced by at least half, about 2-3 minutes.
Remove from heat and stir in butter to thicken. Salt and pepper to taste (Note: if you'd like the sauce thicker at this point you may add a slurry of 1 tsp cornstarch and 1 tsp water and heat, stirring constantly for 30-60 seconds).
Remove platter from oven, top with sauce and serve immediately.
Source:
"http://goodthingscatered.blogspot.com/2009/07/chicken-french-with-white-wine-lemon.html"
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Per Serving (excluding unknown items): 521 Calories; 15g Fat (29.3% calories from fat); 58g Protein; 25g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken French with a White Wine Lemon Butter Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium boneless skinless chicken breasts -- skinless chicken breasts
1 c. flour
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp paprika
1/4 tsp granulated garlic
1 Tbsp olive oil
1 c. dry white wine
juice of 1 1/2 lemons
3 Tbsp unsalted butter
salt and pepper to taste
In wide, shallow bowl combine flour, salt, pepper, paprika and garlic, stirring to combine.
Preheat oven to 200 degrees. In large, heavy bottom skillet, add olive oil and heat over medium high heat until almost smoking.
Meanwhile, pound chicken breasts to even thickness and season liberally with salt and pepper.
Toss chicken breasts in flour mixture and place, breast-side down, into preheated pan.Cook over medium high heat until breast side is nicely golden browned, about 7-10 minutes.
Flip chicken breasts to breast-side up and cook until golden browned and chicken breast is cooked through, about 7-10 more minutes depending on thickness.
Remove chicken from pan, place on platter and into preheated oven to stay warm.Add white wine to skillet and stir to deglaze, scraping all browned bits up from bottom of pan.
Cook, stirring occasionally, until reduced by half, about 2-3 minutes. Add lemon juice and stir, cooking until reduced by at least half, about 2-3 minutes.
Remove from heat and stir in butter to thicken. Salt and pepper to taste (Note: if you'd like the sauce thicker at this point you may add a slurry of 1 tsp cornstarch and 1 tsp water and heat, stirring constantly for 30-60 seconds).
Remove platter from oven, top with sauce and serve immediately.
Source:
"http://goodthingscatered.blogspot.com/2009/07/chicken-french-with-white-wine-lemon.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 521 Calories; 15g Fat (29.3% calories from fat); 58g Protein; 25g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0