Tag: chicken dinner

Chicken Francese

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INGREDIENTS:

  • 1 lb. chicken cutlets
  • 1/4 cup of flour, seasoned
  • 3 eggs, seasoned, and beaten
  • 1 cup of chicken stock
  • 1/2 cup of semi sweet wine (I used a Pinot Grigio from Aldi)
  • 1 stick of butter
  • Fresh lemons (about 1/2 a lemon for every three cutlets)
  • Salt, black pepper, and white pepper

DIRECTIONS:

In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside. Place flour in a separate bowl. Season with salt, and black pepper.

Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, and then egg. Sauté cutlets in large pan starting with a teaspoon of butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.

Chicken Gabriel: Oven Baked Chicken Breast with Mozzarella and Prosciutto

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Ingredients:

Directions:

Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.

In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.

Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.

Serves 5-6

Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.

And a 1 click grocery list can be easily accessed here!

🍗🍸 Chicken Martini – A Crispy, Buttery, and Flavor-Packed Classic!

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If you love crispy, golden chicken with a rich, velvety sauce, then Chicken Martini is about to become your new go-to dish! 🍸🔥 This recipe brings together tender pan-fried chicken, a buttery white wine sauce, and just the right hint of lemon for a dish that feels elevated yet incredibly easy to make.

Whether you’re serving it for a cozy date night, a family dinner, or just treating yourself, this restaurant-quality meal will have everyone asking for seconds! Best part? It’s ready in under 30 minutes!

INGREDIENTS

Your 1 click grocery list is here!

DIRECTIONS

In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside.

In a separate medium bowl, combine breadcrumbs, and grated cheese. Season with salt, and black pepper.

Place flour in a third bowl. Season with salt, and black pepper.

Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, then egg, and then breadcrumbs.

Sauté breaded cutlets in large pan utilizing butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.

🔥 Why You’ll Love This Dish:

✔️ Crispy, golden chicken – Pan-fried to perfection!

✔️ Velvety, buttery wine sauce – Rich, smooth, and full of flavor.

✔️ Quick & easy – Ready in under 30 minutes!

✔️ Restaurant-quality at home – Perfect for date nights or impressing guests.

Tried this recipe? Let us know in the comments or tag us in your Chicken Martini creations! 🍗🍸✨