Chicken Francese with Garlic and Oil noodles

Let me tell you, there is absolutely nothing better than a good meal, with your loved ones, on a bitter cold night. Afterwards you can curl up by the fire with some socks on, with a cappuccino. Man, that sounds nice right about now.. (:

This chicken francese recipe I’m going to give to you, would be perfect for a exclusive, romantic evening with your special someone this holiday/winter season. You can set the table with a nice, dark cloth, a few lit (probalby not scented..save those for later) candles, and a glass of your favorite wine. (A dry aromatic wine, like a Sauvignon blanc would pair quite nicely, of course the beverage is completely your choice! I mean, this is a food blog, not a wine certification test, (; ). Turn on a little romantic jazz, Sinatra , Harry Connick Jr., Michael Buble,  Dean Martin. Oh yes, it’s perfect….

So, in Tarrytown, NY, there is this little hole in the wall pizzeria/Italian restaurant that is a must whenever I visit New York. It’s run by a small Italian family, and everything they make is homemade, and completely fresh, cooked to order. Everything fixed there is amazing, but I especially love the chicken francese, with garlic and oil penne pasta, and a mixed green salad. It’s perfectly seasoned, and moist, and fresh, and yummy. That’s all I can say, I mean it’s just…hmm…(:

Anyway, I am writing you today to give you my own take on a classic that I absolutely adore. If you fix this for your special someone, I can guarentee you it will impress!

Ingredients: (for 4 servings)

·         ½ cup of all-purpose flour (it’s just for dredging the chicken, so you might use more

·         4 eggs beaten (also for dredging)

·         4 smallish chicken breasts, butterflied.

·         ½ cup of white wine. (Doesn’t have to be fancy, just so you get the flavour.)

·         3-4 cups of chicken broth/stock.  (If you want a richer sauce, use stock.)

·         2 ½ lemons, juiced

·         1/3 cup of butter

·         2 tablespoons of fresh parsley

·         Salt and pepper to taste

·         1 ½ teaspoon of flour or cornstarch.

·         ½ cup of olive oil

·         2 ½ cloves of garlic, chopped semi-finely

·         Package of pasta.

Steps:

1.       Cut off the fat from the chicken, and butterfly them so they’re thinly sliced, you may need to pound it slightly with a mallet to make it thin enough so it cooks thoroughly

2.       Combine the flour, salt and pepper onto a plate, and the beaten eggs on another plate/shallow bowl

3.       Coat the bottom of a large skillet with about 2 teaspoons of olive oil, and turn on the heat.  

4.       Coat a piece of chicken in the flour, and then in an egg bath. Saute in the skillet until it has completely cooked through.

5.        Repeat step 3 for each piece of chicken that you are cooking.

6.       In a smaller different pot, add the remaining olive oil, and the garlic. Let it saute and merry together! :D

7.       Once the chicken is completely cooked, combine the wine, broth, and lemon juice to the skillet. Let it saute together for about 4-5 minutes.

8.       Combine your butter and the 1 ½ teaspoons of flour into the sauce to thicken. Also add most of the parsley

9.       Stir for 4-5 more minutes. Begin to boil water for your pasta while this is stirring, be sure to generously salt the water

10.   Once the pasta is a little less than al-dente, add it to the oil and garlic

11.   Pour over the chicken, and garnish with the rest of the parsley, and maybe a little lemon.

12.   Serve your meal with a little pasta and a piece of the chicken! :D ENJOY!

I really hope that you enjoy this meal. It is absolutely delicious, and I can guarentee someone will think that you are a world class chef if you make this for them!