Best Maries Chicken French Recipes
MARIE'S CHICKEN FRENCH
Steps:
- 1. Mix together eggs, cheese and parsley.
- 2. Between two sheets of plastic wrap, pound chicken thin. Lightly salt and pepper chicken. Dredge chicken in flour, and then dip in beaten egg mixture. Fry in olive oil until brown on both sides. Remove chicken to platter.
- 3. In same skillet, saute garlic lightly, then add wine and bring to boil. Add broth and lemon juice. Lastly, stir in butter. Add chicken back to pan and bring to boil. Simmer for about 3 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN FRENCH - ROCHESTER, NY STYLE
I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
Provided by rocgrandma
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
- In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
- To serve, place a chicken breast on a plate, and top with sauce.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g
CROCK POT MARIE'S CHICKEN IN WINE
Make and share this Crock Pot Marie's Chicken in Wine recipe from Food.com.
Provided by Porfavorcorona
Categories Chicken
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut up 4 boneless, skinless chicken breasts in about 1 inch pieces.
- Sprinkle with salt and pepper and lightly flour.
- Pour 1/2 cup white cooking wine into Crock Pot, add chicken.
- Add cream of mushroom soup and 1/2 cup chopped onions to Crock Pot.
- Mix.
- Do not add water as it makes its own gravy.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Serve over egg noodles or anything else you want.
Nutrition Facts : Calories 287.7, Fat 11.9, SaturatedFat 3.1, Cholesterol 82.3, Sodium 540.6, Carbohydrate 7.7, Fiber 0.3, Sugar 2.2, Protein 30.6
CHICKEN FRANCESE
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
Provided by Julia Moskin
Categories dinner, easy, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
- In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
- Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
- When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
- If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
- Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
- Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram
MARIE'S ROAST CHICKEN
Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.
Provided by Marie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Sprinkle salt and pepper inside and outside of chicken.
- Place celery, garlic, onion and parsley in cavity of chicken.
- Brush all over with butter.
- Cut up additional celery and onion and place under chicken.
- Place in roasting pan and bake at 450 for 15 minutes.
- Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
- Drippings make wonderful gravy.
Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5
MARIE'S CHICKEN
This delicious & very easy recipe came to me from my husband's family cookbook "the Cecil Clan" Cooks II, Spartanburg, SC, 1991.
Provided by Stacey Foster @Staceyfo
Categories Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 350 Greese 8X10 casserole generously with butter Season chicken with Salt & Pepper
- Mix the soup & wine and put a little bit of the mixture on the bottom of the casserole dish Place the chicken ontop
- Put a slice of swiss cheese on top of each piece of chicken Pour soup/wine mixture over the cheese/chicken Sprink with bread/and/or panko crumbs and then drizzle the dish with the melted butter
- cook UNCOVERED for 45 mins to 1 hour @ 350 degrees
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love