Does anyone have a good recipe for Chicken Franchise?

I am just learning to cook & this is one of my fav things

Re: Does anyone have a good recipe for Chicken Franchise?

i have a chicken piccata recipe
aren't they similiar?

Re: Does anyone have a good recipe for Chicken Franchise?

Here is the recipe I use. After I have some chicken fried, I put iton a plate in a looow looow oven to keep it warm while I am making the rest.



Chicken Francese like Sbarro's®

Prep. Time: 0:30
Serves: 5

5 boneless chicken breasts
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of


-Pound chicken breasts flat and cut in half. Set aside.
-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
-Put flour in a shallow bowl. Set aside.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
-Repeat with remaining chicken.
-Fry each side of chicken until a light blond color.
-Remove chicken from pan and keep warm.
-In the skillet, bring chicken stock to a light boil.
-Add butter, stirring constantly, until melted.
-Add lemon juice and cook for 1 minute while stirring constantly.
-Pour sauce over chicken.

Notes: Garnish with lemon slices and chopped fresh parsley.

Message edited 4/26/2008 11:33:26 PM.

Re: Does anyone have a good recipe for Chicken Franchise?

I have the best recipe. It's from Gourmet magazine and supposed to be a copy of the Chicken Francaise from La Viola in Syosset.

Ingredients
4 large skinless boneless chicken breast halves (2 lb total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Preparation
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Re: Does anyone have a good recipe for Chicken Franchise?

im making this one tommorow!


chicken francese

Re: Does anyone have a good recipe for Chicken Franchise?

thanks everyone! it sounds a bit tricky to make so maybe i'll try it next saturday so I have all day in case I mess it up.

Re: Does anyone have a good recipe for Chicken Franchise?

Here's my recipe...I very rarely measure ingredients...I just eyeball it...

season flour with salt and pepper
Beat two eggs
coat thin chicken cutlets with flour then dunk in egg and fry in a combination of vegetable oil and olive oil until golden. Remove from pan and put aside. Drain excess oil but DO NOT clean pan. Melt a whole stick of butter in the pan scraping up the brown bits. Then add the juice of 4-6 lemons and some white wine. Boil until it reduces by half. If you want sauce a little thicker you can add a little flour in. Put chicken back into frying pan till coated and warm. Serve over rice and with lemon slices....yummy and my favorite...add artichoke hearts and you've got chicken piccata