Chicken Francais

A simple but elegant quick chicken dish with classic flavor.

Mix together the following: a large egg slightly beaten, 1/4 cup grated Parmesan cheese, 1-2 Tablespoons parsley, 1/4 cup dry white wine, 2 Tablespoons fresh lemon juice (about half a lemon), pinch of salt, and 3 minced garlic cloves. Put 1/4 cup of flour in a shallow dish. Heat about a Tablespoon of olive oil in a large skillet over medium heat.

Take a package of chicken tenderloins (or breasts cut into thin flat pieces). Roll them in the flour to coat and then in the egg mixture. Cook them until done. (That was 6-8 minutes per side for me, but I like to be sure chicken is fully cooked and get a nice brown coating.) You may need to cook them in two batches unless you have a really large pan; if so, add another splash of oil for the second group.

When it’s all cooked, remove from the pan. Add to the drippings remaining in the pan 2 Tablespoons of butter, 1/4 cup dry white wine, and 2-3 Tablespoons lemon juice (the other half of the lemon). Heat to a boil and then serve over the chicken.

Serve with mashed potatoes and a green salad.

4 Responses to “Chicken Francais”

  1. The Known Unknown Says:

    All of these random recipes involve meat. Yo, what about the vegetarians who do not like to feed on steak, chicken, seafood or even tube steak.
    I’m surprised I even have enough energy to write this but I still do not like meat.
    I do not really eat eggs either. What the hell are you eating when you eat an egg. Failed chicken placenta? Chicken Zygote?

    In case anyone was wondering, I am basically following the reverse Atkins Diet. I eat only carbs. Nothing but Shredded Wheat and pasta, baby!!!

    A vegetarian who doesn’t eat vegetables.

  2. Johanna Says:

    Only carbs? How do you get necessary nutrients?

    I eat a lot of meat, because I like it. And no, it doesn’t bother me to think about what it is or that animals have faces. I admit, I follow the traditional American menu plan of figuring out what meat to have and then putting a starch and veggie side with it.

  3. The Known Unknown Says:

    your meal planning reminds of school planning in Texas. In the state of Texas, they build the school football fields first, then they use the left-over money for the actual school buildings and supplies.

    You’re right, I don’t get any nutrients. Also, I’m not trying to slam meat-eaters. I’m not a vegetarian due to moral reasons, I just don’t like meat. I think it’s cool if you like it.

    Honestly, I eat cereal, microwave burritos, plain pasta with olive oil only and a daily vitamin (and I drink a lot of milk). That’s it.

    Hey, I thought this was interesting, but I just read an article about olive oil. Supposedly a lot of olive oil isn’t really what the label claims it to be. For example, a lot of brands use the classification “extra-virgin” (top of the line) when in fact it is really “virgin”. A lot of the cheaper brands even mix in canola oil or soybean oil or sunflower seed oil. So I searched out some real olive oil. I found a brand that won all of these awards and taste tastes from reputable newspapers and it was even certified “extra virgin” from some olive oil coalition. But it was 20 bucks for a bottle. But damn it was worth it, I sipped a little off a spoon and it felt like I took a shot of whiskey it was so strong, but at the same time, it was damn good. It was peppery and creamy. At that moment I realized I didn’t have real olive oil in my previous life. But since the top of the line stuff is expensive, I think I’ll stick with the “lamp oil” as the Italians put it. I think the article was from the New Yorker.

    Fun factoid, The only way to test an olive oil if it is really extra-virgin is by taste only. Adultered olive oil can pass lab tests.

    Sorry, pretty random, but I noticed the recipe called for olive oil. Adios!

  4. The Known Unknown Says:

    Hey, Johanna, I was just browsing through your website and I took a look at your post about the movie Labyrinth and I noticed you asked about dvd versions.

    Well, a while ago my newspaper had a really good article about revisiting the movie Labryinth and it talked about the creation of it. The article also mentioned that a new deluxe 2-disc dvd set is due out sometime soon.

    Here is the link to the article, it is really good…




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