I was in the mood for chicken french a few weeks ago, so I scrounged up a recipe from allrecipes.com, which is my go-to site for all things tasty. I found a recipe that was pretty close to what I figured would be chicken french, and had a high rating, so I tried it.
It was NOT chicken french, or at least anything like chicken french that I've ever had. The sauce for chicken french is based on lemon juice, butter, and white wine. Maybe a hint of chicken broth, but really, lots of lemon juice, butter, and white wine. It was also incredibly runny, and didn't hold up over the angel hair that I prepared to go with. So... I fixed it. It's now easily my new favorite thing, and I think even better than restaurant chicken french.
The other recipe after the jump is my favorite vodka sauce recipe, given to me by my friend Kenny Also omg amazing, this can easily hold its own as a main course, or topping for a side of pasta.
1/2c all purpose flour
2 eggs, beaten
1lb skinless boneless chicken breast, pounded thin
1/2c white wine
1c chicken broth
1/4c butter or margarine
1/2c lemon juice
1tsp chopped parsley (a little more if using dried)
1 clove garlic, smashed
2tbsp cornstarch mixed with 2tbsp hot water
salt and pepper to taste
1. Coat chicken with beaten egg, then coat with flour. Sautee in a deep skillet until chicken is almost cooked through, and the outside starts to turn golden brown.
2. Combine wine, broth, parsley, salt and pepper, butter, garlic, and lemon juice in the skillet over the chicken. Stir together and heat slowly. When butter has melted, slowly stir in cornstarch and water until sauce thickens.
3. Cook chicken in sauce until internal temperature reaches 165, approx. 10-15 minutes.
Vodka Blush Sauce
5tbsp butter or margarine
2 cloves crushed garlic
1/2 to 3/4c vodka (depending on taste)
1c shredded mozzarella
2 28oz cans crushed tomato
2 28oz cans diced tomatoes, drained
1pt heavy cream or half and half
Sautee garlic in butter. Add vodka, cook 3 minutes, or until alcohol evaporates off. Pour in tomatoes and cheese, stir until cheese melts. Stir in heavy cream/half and half, and heat through.
Serve over cooked pasta of your choice (penne is traditional), or just go to town on it with a loaf of crusty italian bread. Oh wait... that's what I do with it. LOL!
Note: When cooking for 1-2 people, I usually cut this recipe in half, and I STILL have a ton left over. This makes a lot!
