Chicken Francaise

One of the good things about working from home is that I get to turn on the TV in the background for some noise.

It's amazing that I can start watching General Hospital again after after all these years, and Luke and Laura are still on there!  Man, things haven't changed much.  Or have they?

One good thing I found this summer was a wonderful show called "The Chew".  Have you heard of it?  It's a talk show/food show and it's fabulous! Plus Mario Batali and Michael Symon are both on it.  Iron chefs galore!  

So one day I was working with The Chew on in the background and I heard Michael talk about an easy chicken dish that I hadn't seen done in a long time, Chicken Francaise.  So I quickly went over to the TV and watched him try to beat the clock and complete this dish!  What got me was the method.  You actually dredge the chicken in flour and then dip it in egg and then pan fry it.  That is unusual.  Most breaded or battered chicken is flour - egg - flour (or bread crumbs).  I new right there I had to make this.

And I did!  This turned out so scrumptious!  Just look at this dish.  Big pounded pieces of chicken came out golden brown and fluffy, and then to put icing on the cake you make a wonderful lemon, wine, parsley sauce to pour over the chicken. I bought chicken that were pounded thin and sold for Milanese.  Served with some lemon rice, or cilantro rice is the perfect compliment.

Just HEAVEN!  Thank you Michael Symon.  I'm so glad I started watching the show.

Hopefully you will be inspired by this dish as well.  Here's the recipe:

Chicken Francaise

adapted from Michael Symon - from "The Chew"

1/4 cup Extra Virgin Olive Oil

Flour for dredging

Salt and Pepper to taste

3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)

2 Eggs plus 2 tablespoons Water (whisked)

2 Garlic cloves minced

1/2 cup White Wine

1/2 cup Chicken Stock

1 Lemon (zest and juice)

6 tablespoons Parsley (roughly chopped)

3 tablespoons Butter

Heat oil in a large saute pan over medium-high heat. 

Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden. 

Add the garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, and lemon juice and allow to reduce for 1 to 2 minutes. 

Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.

 

Grilling Time: Rubs

 

With grilling season in full swing one of the best ways to jazz up your steak, chicken, fish, and pork is with a rub.

I use rubs or marinades 99% of the time when I'm grilling.  I'm all about serving themed, flavorful food and rubs make it easy.  Want southwestern flair?  Got a rub for that!  How about Caribbean? check!  Wanna go Italian?  Piece of cake...

There is a rub out there for every flavor profile you want.  An array of spices and herbs awaits your imagination, begging to be mixed together.

Rubs are mainly dry, but you can also make a wet rub or a paste which works equally well.  Rubs provide intense flavor since you rub it generously into the meat.  The rub adheres to the meat well and forms a nice crust on the meat as it it grilling.

I've brought you some of my favorites in addition to some new ones to try.  I hope you get adventurous with your grilling and try a good rub!

Enjoy!




Cowboy Rub
source: Slice of Southern

1 T paprika
1 T ground coffee
1 T onion powder
1 1/2 t ancho chili powder or regular mild chili powder
1 t smoked salt or regular salt
2 t packed light brown sugar
1 ½ t coarse black pepper
1 ½ t garlic powder
A pinch of cayenne pepper (optional)

Mix all ingredients together in a bowl. Rub into steak prior to grilling.


Herb Rub (wet rub)
source:  Slice of Southern

1 t dried thyme
1 t dried oregano
1 t dried parsley
¼ t lemon zest
1 t garlic powder
2 t olive oil

Mix together in a bowl. Apply to steak, fish, or chicken.


Terrific 10 BBQ Rub

source: Ladies Home Journal magazine


7 tablespoons packed light brown sugar
2 1/2 tablespoons kosher salt
2 1/2 tablespoons paprika
5 teaspoons dry mustard
5 teaspoons ground cumin
5 teaspoons chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons ground black pepper
1 1/4 teaspoons celery salt
1 1/4 teaspoons cayenne pepper

Combine all ingredients together in a bowl and rub on steaks, chicken, or pork. Will keep in sealed tight container up to 2 months.


Chili Rub
source:  Slice of Southern
 
2 T coarse salt
1 T Brown Sugar Splenda (or 2 T regular light brown sugar, packed)
1 1/2 T Smoked Chipotle Paprika  (if you can't find this use smoked paprika and add some chipotle powder as well)
1 T Black smoked pepper (or regular black pepper)
1 T garlic powder
1 t dry mustard
1 t cumin
1 t chili powder
1 t dried oregano

Blend all spices together in a bowl.  Use immediately, or cover tightly and store for up to 2 weeks at room temperature.  Makes 1 cup of spice rub.

All Purpose Spice Rubsource: Martha Stewart
Ingredients

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)

Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Chunky Guacamole

Having a little backyard bash. 

When the weather is so warm it makes you want to punch someone or yell in road rage all the way home from work, it's definitely too hot to cook inside.  Don't you think?

Time to cool off (literally) with a few friends, some margaritas and great food.  I thought that we'd start off this summer bash with a old favorite of ours, my Chunky Guacamole.  It's just like the table side guacamole they make in the restaurants.  We adore the chunkiness and spicy flavors and I make it quite often in the summer time.  It is soooo good that if I don't watch MGG he will eat it all before I get any....seriously, not joking one bit.   I learn from experience!

So this dip is easy to make.  I serve it with tortilla chips that we bake.  It would be great on tacos, grilled chicken, or alongside any Mexican dish.  

So, come on over and bring your margarita glass.  I'll have the dip waiting!

Chunky Guacamole

2-3 large Haas avocados
1 clove garlic, peeled and minced
1/4 c red onion, diced
1/2 c Roma tomato, seeds removed, chopped
1 jalapeno,  minced
1/2 c cilantro, chopped
Juice of 1 Lime
Salt to Taste


Cut the avocados in half. Remove the pits.  Scoop the avocado from the skins, and then slight chop with a fork leaving it chunky.  Add remaining ingredients and mix gently.  Eat immediately or cover and refrigerate for an hour to blend flavors.