chicken francaise with rice ala chris

Recipe by BoxOWine
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READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
  • place in saucepan with about 2 cups chicken broth.
  • broth should measure to your first knuckle on your hand.
  • add few threads saffron.
  • bring to boil, stir, lower heat to simmer and cover.
  • simmer for about 15 mins.
  • check rice to see that all liquid is absorbed.
  • fluff with fork when ready to serve.
  • make roux- in small saute pan melt 2 tbsp unsalted butter.
  • whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
  • do not allow roux to brown.
  • place pan on side place about 1 cup flour in shallow dish.
  • salt and pepper cutlets to taste.
  • dip chicken cutlets in flour to coat lightly.
  • heat oil in large frying pan.
  • dip floured cutlets in beaten eggs and fry until light brown.
  • remove from oil and drain on paper towels.
  • remove oil from pan and wipe clean.
  • add 2 tbsp unsalted butter, slowly melt.
  • add wine, chicken broth and lemon juice.
  • bring to slow boil.
  • whisk in roux until sauce is lightly thickened.
  • return chicken cutlets to pan and slowly heat.
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