Heat up sautee pan with 1/4 inch of vegetable or olive oil.
Slice chicken pieces into angled strips about 1-2 inches wide.
Pound each piece so that it is at or less than 1/4 inch thickness.coat chicken in flour, then into egg bath **(only use egg bath for Chicken Frances)..
Cook in sautee pan till lightly brown. Set aside.
In a small saucepan boil water and wine, bring to simmer.
Squeeze half a lemon into water.
Add chicken stock powder, salt pepper to taste
Mix cornstarch in a small mug with water till dissolved. Start adding cornstarch into liquid slowly. Add a tbsp, mix, check consistency, repeat..
Do this until the sauce has thickened but is still runny.**(For Frances, make the sauce a touch more thicker)
For Scampi, sautee the diced garlic, with 2- Tbsp Butter in a separate pan. At the last second, add 1 Tbsp Parmesan cheese to mix together.
For Almondine, sautee the almonds (till lightly toasted) with 3 Tbsp Buter.
For Piccatta, sautee the capers with 2- Tbsp Butter for only a minute.
For Frances, Add Fresh Parsley diced into sauce right before mixing with chicken..
Incorporate your choice of alteration into the existing sauce.
Drain Chicken sautee pan of oil..Add chicken and pour sauce on top of the chicken
Heat till incorporated
Chicken Frances: A classic white wine based sauce with parlsey and a touch of lemon.
Chicken Almondine: Based off the standard Frances sauce, only lighter with the addition of almonds
Chicken Piccatta: White wine sauce with a touch of lemon and the addition of capers.
Chicken Scampi: White Wine, Lemon sauce with garlic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2311g)|
|Recipe Makes: 1|
|Calories from Fat: 1460 (43%)|
|Amt Per Serving||% DV|
|Total Fat 162.2g||216 %|
|Saturated Fat 47.7g||239 %|
|Monounsaturated Fat 70.5g|
|Polyunsanturated Fat 30.6g|
|Cholesterol 1041.7mg||321 %|
|Sodium 5581.2mg||192 %|
|Potassium 3692.1mg||97 %|
|Total Carbohydrate 219.8g||65 %|
|Dietary Fiber 21.1g||84 %|
|Sugars, other 198.8g|
|Protein 265.8g||380 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3374
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.