sarah: (champagne)
[personal profile] sarah
I think this is an NYC-area regional dish. Never heard of it, except in restaurants up there and within D's north-Jersey family. When I asked the butcher (here in Baltimore) to pound the chicken breasts thin for Chicken Francese, he gave me a blank look and said, "Oh, you're making chicken scallopini." Similar, but not quite the same.

I've done this with the chicken prepared differently, depending on the butcher: either fat breasts sliced thin (into 3-4 pancake-like pieces), or a fat breast sliced in half, then pounded thin (~1/4 inch). Pounded thin seems traditional for this dish, but both have turned out delicious. A pound of chicken will give you 4 larger or 6-8 smaller cutlets, depending on preparation.

1 lb chicken (sliced/pounded into thin pieces, as above)
Salt & pepper
4 Tbsp butter
4 Tbsp oil
4 Tbsp chicken broth
4 Tbsp lemon juice
4 Tbsp dry white wine (optional)
Lemon slices (optional garnish)

In a 10- or 12-inch pan, over medium-high heat, heat the cooking fats (butter & oil) until sizzling. You can cook 2-3 cutlets at a time.

Season the chicken with salt and pepper. Prepare two deep dishes, one with flour and one with 2 lightly beaten eggs. Dredge a chicken slice in the flour, pressing down to coat it heavily. Dredge in egg, then back through the flour again.

Place in pan, and fry 2-3 minutes per side, turning once.

When all cutlets are cooked, deglaze the pan with the chicken broth, lemon juice, and white wine. Reduce to taste: should be golden brown and slightly thickened. Pour over cutlets and serve. Garnish with lemon slices, if you're feeling particularly fancy.

source: The Food Maven
sarah: (whip it)
[personal profile] sarah
Note: this makes about 4 moderate/3 large servings. It will taste too tangy at first; give it time to chill in the fridge.

To cook the chicken: preheat to 450. Put ~1.5 lbs boneless/skinless breasts in a baking dish, and pour over ~1 cup of chicken broth. Cook until internal temp reaches 170, about 30-35 mins. Let cool and then dice.

INGREDIENTS
1/3 cup mayonnaise
1/3 cup plain yogurt (Greek works, too)
2 tsp lemon juice
1/4 tsp salt
3 cups chopped cooked chicken breast
1 medium red apple, diced
1 cup halved red or green grapes
1 cup diced celery
1/2 cup chopped walnuts, toasted if desired

Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery, and walnuts.

The flavors come together better if you chill for a few hours/overnight before serving.

via http://www.eatingwell.com/recipes/chicken_waldorf_salad.html
sarah: (craving)
[personal profile] sarah
Note: proportions are for a 3 qt slow cooker

a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks

optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.

Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).

Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.

After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.

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