Chicken Francese with Angel Hair Pasta

lemon chicken with pasta

Chicken Francese is an Italian-American dish that consists of thinly pounded chicken cutlets, dredged in flour then egg, then fast sautéed and which will ultimately end up in a delicious lemon, butter and wine sauce.

It sounds like chicken piccata but it’s really not. Picatta has capers, this does not. Picatta is dipped in egg then flour, Francese is dredged in flour first then egg, and it really makes a difference.

francese process

You must have thinly sliced chicken breast, so you’ll need to slice a whole breast lengthwise and then pound it down a little, of course unless you can find it already done for you like I did.

Another important thing is you’ll want to heat your pan up really good and hot, add the oil and when the olive oil shimmers you can do your fast cooking on each side, but don’t over crowd the pan!

lemony chicken with pasta

I love serving this dish with angel hair pasta better known as capellini,  the thin strands soak up all the juices, it’s perfect!

chicken and pasta

For something green I made some rapini on the side which went very well with it all.

teen enjoying food

My family came over and we made this dish together, a fun night together and we enjoyed every bite!

Chicken Francese with Angel Hair Pasta
 
Chicken swimming in a delicious lemony butter sauce served with capellini pasta.
Author:
Ingredients
  • 4 whole chicken breast, thinly sliced lengthwise to equal 8 pieces all together pounded down to make them nice and thin
  • 1 cup flour
  • 3 eggs
  • 1 cup of white wine
  • 3 cups chicken stock
  • ¼ cup lemon juice
  • 1 shallot, chopped
  • 3 cloves, chopped garlic
  • 1 lemon zested and sliced
  • butter and olive oil
  • fresh chopped parsley
  • 1 lb. of angel hair pasta/ capellini
Instructions
  1. Set up all your ingredients first, have everything chopped and ready. to go because this goes pretty fast, while you're doing that start heating up your pan, don't use a nonstick pan, stainless is best for this.
  2. Have your dredging stations set up, in the flour add salt and pepper, in the egg mixture also add salt and pepper.
  3. Add a good amount of. olive oil to the hot pan and when its starts to ripple you're good to go.
  4. Dredge your cutlet into the flour first then into the egg, don't over crowd the pan do it in stages if you have to, I did 3 at a time.
  5. Quick fry on each side about 3 minutes, then set aside.Chicken should be tender and golden crispy.
  6. No need to clean your pan, now add the lemon slices and lightly brown on each side then remove and place with the chicken.
  7. Now add a good knob of butter and more olive oil and saute your shallot and garlic together.
  8. Now deglaze with the white wine and let it reduce to half.
  9. Add another knob of butter and stir in around 3 tablespoons of flour to make a roux.
  10. Now add the stock, lemon, juice and zest, then keep stirring till it thickens up a bit.
  11. Now it's time to put the chicken and sliced lemons into the lemony sauce, I actually got a bigger pan and just poured all of the sauce on top.
  12. Let it all simmer together for a little bit making sure chicken is cooked through.
  13. Have your pasta cooked, make sure to scoop some of that sauce into the cooked pasta, it's time to eat!
  14. Garnish with chopped parsley, a little drizzle of olive oil
  15. This dish is best eaten right away, I wouldn’t make it ahead.
  16. Enjoy

 

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Mushroom Bolognese

mushroom and pappardelle

If you’re a mushroom lover then this mushroom bolognese is the dish is for you. It’s hearty, so satisfying, a definite cold weather food, quick to make and so full of flavor.

sofrito

It’s a vegetarian take on traditional bolognese where savory mushrooms replace the meat.

baby bella mushrooms

Look how hearty that is, savory mushrooms enhanced with thyme and a little bit of rosemary is the main show stopper, along with the veg, garlic and other savory goodness.

stove top bolognese

Thick ribbons of pappardelle pasta tossed into the sauce is what I prefer, but honestly feel free to use any kind of pasta you like.

mushroom bolognese

Like I said this dish is quick to make so it would be great for a midweek meal or a special impromptu dinner party.

plated mushroom bolognese

During the cold winter months this hearty bowl of mushroom bolognese will become your new comfort food.

Mushroom Bolognese
 
Savory mushrooms replace the meat in this vegetarian version of bolognese.
Author:
Ingredients
  • 1 lb. of pasta, papardelle or pasta of your choice.
  • 1- ½. lbs. cremini mushrooms, or a mix of your choice
  • 2 carrots
  • 2 celery stalks
  • 1 medium onion
  • 3 garlic cloves
  • ¾ cup tomato paste
  • ¾ cup white wine
  • 1 cup whole milk
  • rosemary and thyme
  • ¾ cup grated parmigiano reggiano
  • butter and olive oil
  • pasta water
  • parsley
Instructions
  1. In a food processor add the carrot, celery ,onion and garlic, pulse it until you get a nice uniform course chop. ( otherwise finely chop by hand). Remove veg from bowl and set aside.
  2. Next in 2 batches do the same with the mushrooms, pulse til coarsely chopped (or by hand).
  3. In a large heavy bottomed pan drizzle ¼ cup of olive oil and a pat of butter.
  4. Add the veg, with some salt, pepper thyme and rosemary to taste, saute around 5 minutes til softened.
  5. Add the chopped mushrooms and saute until you see little moisture, about 5 minutes.
  6. Stir in the tomato paste
  7. Add in the wine until it evaporates.
  8. Add in the milk and a little pasta water if need be to loosen it up.
  9. Season to taste, add the grated Parmigiano, a nice drizzle of olive oil and garnish with fresh parsley.
  10. Toss the cooked pasta into the mushroom mixture and after plated, more cheese, parsley and a drizzle of olive oil for garnish.

 

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Labor Day Salads For End Of Summer

green beans

It’s a fact, the end of summer is here. The light is changing already and soon fall and comfort foods will be on the horizon.

Labor Day is just a few days away and there’s still a surplus of summer veggies still available. These salads are easy to put together and great to bring to any cookout, BBQ or just as a side dish for your own personal grilling.

Most salads here have no recipes linked because visually you can see all the ingredients I used, and as far as dressings go you can make your own favorites, but I’ll mention the ones I used.

On the bean salad above I used a balsamic vinaigrette tossed with a mix of colorful veggies and haricot verts.

Greek salad

For this Greek salad I used a good quality olive oil with Greek oregano, salt and pepper.

burrata cheese

Beautiful heirloom tomatoes that I’m dearly going to miss! Adorned with burrata cheese, homemade basil pesto and olive oil.

fresh figs

Figs are coming in strong for their last hurrah, here’s the link how I put it together.

summer tomatoes

More tomatoes of course, on a bed of arugula with my favorite castelvetrano olives, red onion and a generous olive oil drizzle.

tomato salad

Mix up a “salsa” of small diced corn, cherry tomatoes, cucumbers, red onion, fresh mozzarella and chickpeas, over a layer of cooked green beans or haricot verts with a healthy dose of olive oil.

zucchini asparagus salad

With this panzanella salad you could easily replace the asparagus with green or yellow beans, here’s the link how I put it together.

tomato and cucumbers

I can’t put a number on how many tomato and cucumber salads we had all summer, it’s a staple in my house, it’s quick to make and the perfect side for summer eating. Good quality olive oil, fresh basil from the garden, it  doesn’t get better than that! You can toss in some toasted. bread cubes or not!

grilled potato salad

Grilled potatoes and grilled corn get tossed together with a combination of Mediterranean ingredients as shown below, the dressing I used was a white balsamic vinaigrette.

salad ingredients

I hope these salads inspire you to use up the best and the last of summers bounty, I know I’ll be dreaming about those exquisite summer tomatoes in the dead of winter!

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