Chicken Francese with Mushrooms and Capers - Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken francese with mushrooms and capers. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Francese with Mushrooms and Capers is one of the favorite food menus that are sought by a lot of people through the internet. Should you be the one who is seeking the recipe information, then this is actually the right website page. We convey the steps to how in order to smoke with the ingredients needed. Make sure you also display related videos as additional information.
To get started with this recipe, we must first prepare a few ingredients. You might cook Chicken Francese with Mushrooms and Capers using 19 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Chicken Francese with Mushrooms and Capers
- Prepare 1/2 cup of flour.
- Take 1 teaspoon of Grill Mates Montreal Chicken Seasoning (or your favorite blend of chicken seasoning).
- Prepare 1/2 teaspoon of salt.
- Make ready 1/2 of black pepper.
- Prepare 4 of boneless skinless chicken thighs.
- You need 2 of boneless skinless chicken breasts sliced into 4 equal sized cutlets.
- Take 3 of eggs, beaten.
- Get 6 tablespoons of vegetable oil.
- You need 2 tablespoons of butter.
- It's 1 of shallot, halved and sliced thin.
- Take 2 cloves of garlic, minced.
- Make ready 1 (8 ounce) of package sliced Baby Bella Mushrooms.
- Make ready 1 1/4 cups of chicken broth.
- Prepare 2 1/2 teaspoons of cornstarch.
- You need 3 tablespoons of capers, rinsed.
- Prepare 1 tablespoon of lemon juice.
- Get of Salt and pepper.
- Prepare 4 tablespoons of chopped parsley for garnish (optional).
- You need of NOTE: I highly recommend using organic, free range chicken for this dish since the focus is on the chicken.
Step by step to make Chicken Francese with Mushrooms and Capers
- Rinse mushrooms and dry on paper towels..
- Combine flour, Montreal Chicken Seasoning and salt and pepper in a gallon sized sealable plastic bag. Add chicken, seal bag, and shake to cover chicken pieces completely..
- In a large frying pan, heat oil over medium high heat..
- Place beaten eggs in large bowl, and using tongs remove one piece of chicken at a time, dip it into the beaten egg, making sure that all of the chicken is covered and place in frying pan. Fry to golden brown, about 4-5 minutes on each side. Do in batches so as to not crowd the chicken in the frying pan. Set browned chicken on a platter. Cover with tinfoil and set aside. After all chicken has been sauteed, pour out remaining oil and wipe with a paper towel..
- Melt 2 tablespoons butter in frying pan over medium low heat. Add shallots and garlic and sauté for about 5 minutes until wilted. Add mushrooms and saute until mushrooms are just cooked..
- Combine chicken bullion and cornstarch and stir until smooth. Add to frying pan. Bring to a boil, stirring to keep sauce smooth until thickened. Add capers and lemon juice. Reduce heat to simmer. Add the chicken pieces to frying pan and cover. Cook 5-7 minutes on each side..
- Adjust seasonings, adding salt and pepper to taste..
- Adjust seasonings, adding salt and pepper to taste..
- Plate chicken, adding a couple of spoonfuls of mushrooms, capers, and sauce on top of chicken. Serve with side of rice or pasta..
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