Cook’s Corner: Chicken Francaise

A person puts something into a bowl as they cook.

Photo courtesy of Bank Phrom/unsplash.com

Ingredients 

1 cup heavy cream 

¼ cup parmesan cheese 

2 eggs 

Tablespoon garlic 

4 chicken breasts 

1 cup flour 

Salt and pepper to taste 

1 Teaspoon crushed garlic 

1 Tablespoon butter 

Juice from ½ lemon 

½ cup chicken broth 

_______________________________ 

Preparation 

Blend first four ingredients together to make batter 

Dredge chicken in seasoned flour 

Dip chicken into batter 

Pan fry in ¼ inch of hot oil until golden brown 

Finish baking in oven at 350 degrees until cooked through, about 15 minutes 

Sautee crushed garlic in butter and dust lightly with flour 

Add lemon juice and chicken broth to garlic 

Cook until thickens slightly, and season with salt 

Pour sauce over chicken and serve. 

Yield: 4 portions 

This is a favorite recipe of New Course Catering, a subsidiarity of Third and Eats Restaurants and the non-profit Community Family Life Services. Many low-income and homeless men and women that receive training through Third & Eats culinary arts program work for New Course. 

New Course caters all kinds of events from corporate lunches to 500-person galas. For more information visit www.newcoursecatering.com or call 202-347-7035. 


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