Tasted Tested Tuesday: Chicken Francese and More!
Posted by Andrea
This Tuesday, you get three recipes all in one post: Chicken Francese, Rice Pilaf, and Oven Roasted Aspargus. It’s a simple yet flavorful and elegant meal many of our dinner guests have enjoyed.
Chicken Francese:
½ cup all-purpose flour
4 boneless chicken breasts
½ cup white wine
2 cups chicken broth
1 teaspoon chopped parsley
salt and pepper to taste
¼ cup butter
¼ cup lemon juice
1 teaspoon cornstarch
Preheat the oven to 350 degrees. Pound chicken breasts thin. Melt butter in a large skillet over medium heat. Coat chicken with flour, then saute in butter and brown on both sides. Remove chicken from the pan and set aside.
Combine the wine, broth, parsley, salt and pepper, and lemon juice in the same skillet and cook over medium low heat for 2-3 minutes, stirring occasionally. Slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9×13 inch baking dish and pour sauce over all. Bake at 350 degrees for about 15-30 minutes, or until chicken is cooked through and juices run clear. When serving garnish with slices of lemon.
Rice Pilaf:
2 tablespoons butter
¼ cup chopped onion
1 cup uncooked rice
2 cups chicken broth
¼ teaspoon salt
Melt butter in a saucepan over medium heat. Cook the onion in the butter for about 3 minutes, stirring occasionally, until tender.
Stir in the rice and cook for about 5 minutes, stirring frequently. (Rice will begin to brown slightly.) Stir in chicken broth and salt.
Heat until boiling, stirring once or twice. Reduce the heat to low and cover and simmer for 15 minutes and remove from heat.
Oven Roasted Asparagus:
1 pound fresh asparagus
2 tablespoons olive oil
½ teaspoon garlic powder
1 tablespoon grated Parmesan cheese
salt and pepper to taste
Preheat oven to 450 degrees. Trim off the lower ends of the asparagus.
Place oil, salt, pepper, and garlic powder in a large Ziploc bag. Add asparagus and toss to coat. Arrange the asparagus in single layer on baking sheet and sprinkle with Parmesan cheese.
Bake for 7-10 minutes, turning at least once.
Tags: asparagus, chicken, francese, pilaf, recipe, rice, Taste Tested Tuesday
Mmmm… looks yummy.
I think I’ll try in the coming week
I don’t think you’ll be disappointed…enjoy and thanks for visiting:)