chicken-francaise

Chicken with Lemon Butter Sauce

I don’t know about you, but over here we do power hour with this lemon butter sauce. We get soooo wrecked off of this light velvety drizzle of decadence, that we don’t even go out anymore because we have so much fun playing drinking games with this wild n’ crazy dish at home. This one time, our neighbors had to knock on our door, and we were all like “shit, I bet we are being sooo crazy-loud because we are so hammered off of Chicken Francaise’ lemon butter sauce…”  We answered  the door and they seemed all relieved and said “ phew, we thought you all had died, it’s seemed so quiet over the past few weeks. We are glad that you are ok. Um, well, have a good night.” …Hahaha! We were so SAUCED! -Seriously, consume in moderation. This dish is is addictive, like real alcohol.

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Chicken Francaise with Farfalle Pasta

My two favorite things.. chicken & pasta. I love this recipe because it’s comforting enough for winter, but light enough for summer.

Ingredients:
4 boneless chicken breasts
all-purpose flour
3 eggs
1/3 cup parmesan cheese (grated)
½ tablespoon dried parsley
½ tablespoon dried tarragon
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil (I use vegetable oil)
¼ cup lemon juice
farfalle pasta
light cream

Pound out the chicken breasts to about ¼ inch thickness.

Place flour in a shallow bowl, and mix ½ of the salt and ½ of the pepper. Beat together the eggs, ½ of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon, garlic powder, and the grated parmesan.

Heat olive oil over medium-high heat in a large skillet. Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl. After dipping in the egg, dredge again in the flour and shake off the excess. Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.

Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from the skillet to a serving plate.

Meanwhile, cook the pasta according to the directions on the box. Once the pasta is al dente, drain and return to the saucepan. To make the sauce just use the left over egg mixture (you may have to make alittle more of the egg mixture depending on how much you use for the chicken) and add in some light cream. Pour the egg and cream mixture over the pasta and toss.

I know that working with sauces that have raw eggs can be intimidating, but don’t be scared! The egg cooks and becomes creamy when joined with the hot pasta.

Since we didn’t pre-game the New Year’s Eve Brand New show with Wawa (we saved that for the after party :3) we obviously went with pizza. Brazzi Brick Oven Pizza in Manahawkin, NJ was definitely a solid choice, though was by no means an example of the best you can get in New Jersey. I had a plain and a chicken francaise slice. The plain wasn’t bad, but I honestly expected better. It was totally a grower too, because the first bite was not very good at all. The crust also left much to be desired. The francaise slice was definitely a couple steps up from the plain, but still nothing to reaaallly write home about. Everyone else’s reactions were similar if I remember correctly, though no one seemed really disappointed. Even though they didn’t separate Christina’s slices. I also think Dan said his brick oven slice was whatever, which is so dumb seeing as it’s in the fucking name. There’s a Wawa down the street so honestly this pizzeria isn’t a must-stop unless you’re craving it.

Rating: 3/5

-Tom