Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-6 of 6
on September 26, 2013
I thought this was a very exciting recipe. It was fairly easy and very clear direction. I was just left wondering "what would make this better"? My Mom and husband thought it was a 9.5.... I would say 8ish. I think some garlic and perhaps fresh mushrooms may make this a 10. I ended up adding some water and a little more lemon juice just for more liquid with the mash potatoes I made to accompany it. Thanks a ton for the great base recipe that I am going to use as a springboard for more! Way to go Brenda!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 09, 2013
I never season my flour. I feel that the seasoning falls down to the bottom. I season my egg wash with salt, pepper, onion powder and grated parm cheese. I also serve it with mushrooms and sometimes the artichoke hearts depending on who is eating it. Yumpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 28, 2012
This recipe is outstanding! Makes me look like a 5 star chef! I did tweak a few things which I highly recommend trying...makes for just about the healthiest francaise you're going to get.
First, I used tilapia instead of chicken. Tilapia francaise!
Second, I baked the tilapia, not fried it. Infinitely healthier!
I used whole wheat flour with the proportion in the recipe. I also added 1/4 cup panko crumbs (i'm not sure how much they actually stuck though because the flour got to it first...would probably skip this next time). I added a little extra seasonings to the flour mixture to make up for the extra crumbs. I coated 5 fillets, probably would have coated about 7. I put aside the flour for the roux before coating.
For baking the fish, I put the broiler on high, two rack spaces from the top and cooked 4-5 mins on each side. I also cooked them on a (lightly sprayed with olive oil to prevent sticking) rack, not on a flat pan. They came out perfect.
I followed all other specification to the recipe, except I crushed two cloves of garlic and added them at step 5 with the shallots and artichokes. I highly recommend adding this! Be sure not to burn the garlic! I did use the amount of lemon juice it called for--we like lemony francaise. When making for guests I would probably use a little less as it is quite lemony.
As for the sauce in general, it was enough for 4 out of 5 of my fillets. I would probably double the sauce recipe next time I make it.
If you do make it with fish, be very careful when adding the fish to the sauce because they can be very delicate. I broke a couple pieces off in this process. Still tasted just as good :) Make sure you make your sauce in your absolutely biggest pan!
I served our tilapia francaise with brown rice and garlic and olive oil sauteed spinach. Enjoy!
By Tea Jenny
on May 03, 2010
Hi Brenda, we had this for dinner today and very nice it was too, I made it to the recipe and didn't change a thing. This was the first time I have eaten artichokes and I would have them again. I did find the lemon a bit overpowering so next time I would use a little less but thats just my taste. Thank you for a nice recipe. Made for PAC Spring 2010people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 26, 2010
Incredible, and so easy! I got praised all night by my husband and my (stop in on a whim) children. Somethings do change in this world but cooking will always be the way to bring 'em together/home. This recipe made last night a huge success. Thank you very much to the poster on such an original dish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 26, 2010
Very easy, delicious recipe. I've been cooking 3 nights a week for my boyfriend for 2 years now and this was his all time favorite... he is still raving about it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (327 g)
Servings Per Recipe: 2