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[…] Ooo. This looks like a great summer dinner — Chicken Française Recipe from Make Mine Lemon […]
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This is a meal I’m know I would love. Isn’t it crazy how much more the butcher charges to buy a chicken breast cut in half.
Barbara, Yes, they really mark up the price for something so easy to do yourself. I am shocked at the people I know that are afraid to touch their food. It makes it difficult to cook if you are afraid of it.:) This is a really nice meal, not just because I made it, but because I discovered something so easy. Thanks for visiting.
Madonna
What a lovely dish and it looks very sophisticated yet it’s easy. That’s my kind of cooking. Julia Child like to use vermouth in place of white wine. It’s more aromatic I believe she said. With regard to how long vermouth will last, it depends on the temperature of your house. We’ve had it turn to sherry (not particularly good sherry either) if left too long in a house that gets hot. One sip and you’ll know right away whether it’s still usable or not.
Sam
Thanks Sam. Do you suppose I could put the vermouth in the refrigerator since it feels like summer here? If I can manage to keep it from going bad quickly I think I prefer it to white wine, at least for cooking.
What a beautiful plate of chicken. Sometimes the simplest dishes are the best. I recently made a pounded pork picatta with capers, lemons and wine and it has become our “go to quick meal”. Who needs fast food when you can pull dinner together in no time. I will try your chicken with the egg wash on the outside. Thanks Madonna.
Thank you Penny. I am always looking for quick but homemade. I like picatta anything also. Thanks for stopping by.
This is the easy and delicious kind of meal I love to make. A great variation on Chicken Piccata. Thanks for sharing, Madonna.
Yes, I was a little worried myself, but since we have some caper-haters I thought I would give this a try. I am so happy I did. Thanks for stopping by Lorrie. I love it when good cooks think I had a good idea. 🙂
Oh la la! This is a wonderful French version dish, fresh and light, perfect for summer.
Thank you Daniela. I like that it also goes together quickly. Thank you for stopping by.
This recipe sounds so delicious and flavorful. I love cooking with wine. Thanks for sharing. Looking forward to trying your recipe.
I think you will like it and I was pretty happy with the vermouth, I think better than the wine. Thanks for visiting Nicole.
Ooh la la, what a sophisticated dish. It is so simple as well. Can’t wait to give this a go. I am not much of a drinker too and my bottle of vermouth has be opened and unfinished for a loooongg time! 🙂
I have been thinking of trying something like this for a while, and I so appreciate your thorough tutorial and tips~it looks divine! Thank you!
Jenna, please give this a try. It is almost like gourmet fast-food once you gather all the ingredients. About 4 minutes per side and about 4 minutes for the sauce to come together. Let me know if you make it. Thank you so much for stopping by.
This is one of my favorite dishes and I’d say yours looks pretty authentic! I like the tip about coating the butter with flour. I will have to try that. Thanks for sharing on Wake Up Wednesdays.
It has become my favorite also, and by coating the butter with flour gives you just enough to pull the sauce together. If you make this let me know your thoughts.
Madonna
Lovely dish! I’ve had this in restaurants and made it at home, but it’s been ages and ages. Re vermouth, I always keep mine in the refrigerator once it’s opened, so the oxidation process is slowed waaay down. It’ll still be “good” for quite some time if you don’t refrigerate it, but it’ll lose its brightness (flavorwise) and will eventually become something you don’t want to use. My rule of thumb is if it’s under 50 proof (25 percent alcohol) I refrigerate it. Although it’d probably be OK to go down to 40 proof. Anyway, good post — thanks.
Thanks John for this valuable information. I should have known you would know with all the great drinks you post. I need to scope out your site to see what else I can make.
Madonna
Oh my goodness Madonna, I have everything I need to make this dish. Thank you for explaining the difference between chicken piccata and chicken francaise. I’ll be making this soon and I like that it’s a quick and easy meal. Your lemon garnish looks beautiful on the plate! You’re the queen of luscious lemon-ness.
Kitty, you made me laugh out loud, but all kidding aside this is really easy, quick, and tasty, and I just want everyone to try it. Thanks for stopping by.
M.
Hi Madonna,
Having spent minimal time online while in Toronto for the past 2 ½ months, I’ve missed your detailed tutorials of all your delicious treats! Thanks so much for this appetizing account of chicken francaise and the difference between this and chicken piccata – very interesting! Lovely photos, as always!
Poppy
Hi Madonna,
What an informative post about such a wonderful dish! I am like Kitty, can’t wait to make this, your recipe sounds delicious. Your presentation is beautiful, as always! Thanks so much for sharing with Full Plate Thursday today and have a great weekend!
Miz Helen
Thank you so much Helen, you just made my day.
Madonna
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
I love this meal and do not make it enough~
Lemon just elevates so many dishes in my humble opinion:)
I am pretty happy with it Monique, I am starting to think of it as gourmet fast food. You are so right about using lemon as a flavor booster, also fresh herbs. Thanks for stopping by, I am always thrilled when good cooks think my food is worthy of a comment.
This looks wonderful Madonna, it’s the kind of dinner I like to serve for guests. Thanks for sharing.
Yum, one of my favorite dishes.
G’day from Oz! I’ve just pinned your yummy recipe to my Say G’Day Saturday board-thanks so much for linking up. Hope you can join us again this weekend.
Best wishes,
Natasha in Oz
Looks delicious! Thanks for linking with Home Sweet Home!
Sherry