Hi, I'm making Chicken Francaise tomorrow - I know usually pasta goes with this...I can make pasta but I have alot of potatoes on hand, I was thinking about making a potato side dish. Would this go or no?
Also, when you make chicken francaise, do you cut the pieces up or leave the chicken breasts whole? And do you use mushrooms or no?
Thanks cooking moms!
Thank you all so much! I ended up at the last minute doing chicken marsala, and I did roasted potato wedges with rosemary. I am making potato pancakes with the rest of my potatoes now, and will freeze these for another meal, I'll make chicken francaise next week. You're all so great, I love recipe swapping with you women!
I'd consider pounding out the chicken breasts. Chicken Francaise has a delicate flavor, so thinner chicken help with the flavor "ratios".
I'd say skip the mushrooms this time, or only use a small amount.
Roasted potatoes might be good with this.
Classic chicken francaise is made with single chicken breasts, pounded between plastic wrap until they are quite thin, about a quarter inch thick. At that point you will probably have quite a large, thin chicken breast, so it would be fine to cut it in half to make a more reasonable portion.
Usually the chicken is dipped in flour (seasoned with salt and pepper), then in an egg wash (sometimes with a little lemon juice added to the egg) and cooked in butter and oil until golden brown. Then the chicken is removed to a platter and kept warm, and lemon slices are added to the pan and lightly cooked. Butter and white wine are added to make a nice sauce. Mushrooms are not usually included in the classic recipe, but of course, be creative!
"Chicken with lemon juice, egg, butter and garlic. "
I have never had this, but according to the internet recipe what about mashed potatoes?
I've never had it, but maybe garlic mashed potatoes would go well?
Whipped potatoes would be lovely!
How about some french potatoes?
Pommes De Terre a la Boulangere: Potatoes a la Bakery
Ingredients
3 tablespoons butter
1 tablespoon olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock
Directions
Preheat the oven to 300 degrees F.
Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
Please try this crispy potato roast.
http://smittenkitchen.com/2011/04/crispy-potato-roast/
It is truly amazing. Crispy on top, meltingly soft on the bottom.
My kids don't like any potatoes - not even mashed - but they love this one.
I would do Leek Mashed Potatoes... it's a great pair with heavy buttery alcohol sauce (I always always always make these with osso bucco and often w chickeb marsala, for example), as the leeks give a lively herbacious counterpoint to the sauce... and the lemon in this chicken dish I think would bring out a great note.
Just wash and chop the leeks, sautee until translucent DO NOT CARAMELIZE or you lose the light note, and the potatoes become heavy tasting. Mash potatoes w/ chicken stock, butter, and when they're about half mashed, add the leaks and keep mashing. Adds a nice color, as well.
I would slice the breasts thinly. For a potato dish, I'd choose mashed potatoes or a crispy potato pancake to soak up that delicious sauce. I would enjoy mine with the mushrooms even though I don't think it's traditional, more for marsala.
