Best Chicken Tosca Recipes

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN TOSCANA

Steps:

• 1. Preheat oven to 350º. Place chicken in a 3 quart casserole dish.
• 2. Drain artichoke hearts and place them on top of the chicken.
• 3. Cut olives in half and toss them on top of the artichokes.
• 4. Add white wine and season to taste.
• 5. Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.