Francaise - chicken or shrimp or artichoke

A favorite that is requested for any birthday or gathering. The nice thing about this recipe is you can make most of it in advance so it's a perfect party dish. It's not a light recipe and you can't cheat on any of these ingredients. Save it for those special occasions!

Francaise - chicken or shrimp or artichoke

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs Chicken breast (thin sliced) or Shrimp (large 15 count butterflied) or Artichoke bottoms

  • 2

    C Flour + 1T Salt

  • 8

    Eggs

  • Oil for cooking

  • SAUCE:

  • 6

    LEMONS

  • ½

    bottle WHITE WINE (good drinking variety but you don't need to spend too much)

  • 2

    sticks unsalted butter

Directions

Dredge your chicken or shrimp or artichoke in flour/salt mixture. I use a zip lock bag. Shake off excess flour and place your dredged chicken on a tray Beat eggs in a large bowl and place next to stove. Heat enough oil in large plan to cover entire bottom and come up about 1/4 inch. I use veg oil but you can use olive oil, it tastes a little better with olive oil but you need to change the oil frequently as it burns more easily than veg oil. Make sure the oil is hot, but not smoking. Take dredged chicken and dip in egg and place in hot pan. move a little bit to make sure it doesn't stick to bottom. Egg should be "sizzling" if it's not, the oil is not hot enough. Cook chicken on each side for about 2 minutes. It does not need to cook through, just enough to brown egg batter. Remove from pan and place on paper towel lined baking sheet to soak up excess oil. Once all chicken is cooked, place in a shallow baking dish (lasagna pan works nice). Sprinkle just a bit of salt on cooked chicken. Arrange nicely, in layers to make chicken fit. This can be made early, up to one day in advance. Approximately 30-45 minutes before your dinner: Make the sauce in a pan. Juice approx. 6 lemons (sometimes need more/less depending on how much juice you get). Expect about 1C juice but can be adjusted to your taste - I like it lemony. Melt butter, add wine and lemon juice. Cook for a few minutes to burn off wine. Add sauce to chicken dish. Heat until cooked through and bubbly in 350F oven. If your chicken is cold from refrigerator, it will take longer. If it's still hot, less time in oven. about 20-45 minutes. Serve immediately with white jasmati rice. Great with cooked broccoli or spinach as sides.


Nutrition

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