I made the chicken franchaise receipe on here last night

and my dh said the chicken was rubbery. It was totally cooked and the breasts were pounded with the mallet. What made it rubbery. The recipe said fry each side for 2 minutes. I did 3 minutes on each side bc 2 didnt look golden brown.

I am the WORST cook

Re: I made the chicken franchaise receipe on here last night

awh, no you're not. sometimes it takes time to get recipes just right. mine usually taste better the second time around.

Re: I made the chicken franchaise receipe on here last night

Try heating the pan longer, so it browns faster. Or keep the chicken a little thicker so it doesn't cook through as fast.

Re: I made the chicken franchaise receipe on here last night

I don't know how it could've turned rubbery...I'm sorry that happened to you...you'll definitely get better at cooking though...it takes time...

Re: I made the chicken franchaise receipe on here last night

that happened to me the last time I made chicken marsala...the chicken seemed so chewy yet I KNOW it was cooked.

It could have been the quality of the chicken, it may have been too thick (franchese & marsala requre an actual cutlet which is usually a chicken breast filleted in half).

Re: I made the chicken franchaise receipe on here last night

DH (a chef) says to help with the rubbery factor, use medium-HIGH heat. Fry the first side for 2-3 minutes. And you can fry the second side for about 1 minute or so.

Re: I made the chicken franchaise receipe on here last night

That has happened to me too - you're not a bad cook. It takes time to learn - I just now am getting compliments from DH and others about my cooking - up until now, its been iffy. Keep trying - the more you do it, the better you get, and the more fun you have.

Re: I made the chicken franchaise receipe on here last night

When I made the recipe I bought thin sliced chicken cutlets and didn't pound them. I also cooked them much longer than 2 mins on each side- I didnt' feel that the chicken could've cooked that long. Also, the next time I make it, I'm going to keep adding water to it because I didn't feel that there was enough sauce- don't get discouraged- I think this is definitely one recipe that needs practice before perfect!!!

Re: I made the chicken franchaise receipe on here last night

Re: I made the chicken franchaise receipe on here last night

OMG don't you hate that!! Esp. after taking all that time to cook it. The same thing happened when I made chicken parm, I swear it was the type of chicken that I used b/c I didn't change the way I cooked it at all! DH ate the whole thing and then proceeded to tell me after he finished it that it was a little tough and asked me how I cooked it . I got so annoyed that he was fine eating it but had to say something at the end, meanwhile I still hadn't finished my meal so I got up and threw the rest of mine out....I always cut my nose to spite my face So........it might not be you....it might be the chicken.

Re: I made the chicken franchaise receipe on here last night

If it's just dh and me, while the chicken is cooking..I sometimes cut it in half, so I can see what is going on..once you do that a few times..you start to get a feel for how long things need to cook on each side..

Message edited 4/19/2007 4:58:23 PM.

Re: I made the chicken franchaise receipe on here last night

That happened to me once and it was because the chicken hadn't completely defrosted when I cooked it. Is it possible that the chicken was still partially frozen? Even sometimes when I pick up the package at the supermarket it is partially frozen and has to thaw a little before I cook it.

When I make Francaise I don't pound my cutlets either. I just slice a breast in half and cook it.

I also agree about using Med-high heat!

Good luck!!!!!!!