Chicken a la Francaise

Chicken A La Francaise Recipe

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DiAnne Hahaj

By
@ladidi12

A good dinner for two OR a great dinner for six!

I make a simple rice pilaf (recipe attached). Can make regular, brown or wild rice/white by manufacturer directions.

I was delighted to find my old recipe while going through my many recipe boxes. Hope you like it as much as I do.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-6
Prep:
20 Min
Cook:
40 Min

Ingredients

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  • 1 lb
    whole chicken breasts, skinned, boned, cut into thin strips. (1 1/2 lbs before boning)
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 Tbsp
    butter or margerine
  • 1 c
    sliced green onions with tops
  • 1 can(s)
    sliced mushrooms (8 oz) (drain; reserve liquid
  • 1/2 c
    white wine, medium
  • 1 c
    fresh or frozen green peas or pea pods
  • 1 1/2 c
    chicken broth
  • 3 medium
    fresh tomatoes, peeled & cut into eighths
  • 2 Tbsp
    cornstarch
  • RICE PILAF

  • 1 1/2 c
    uncooked rice
  • 4 Tbsp
    butter or margerine
  • 4 c
    hot chicken broth
  • NOTE:
    1 1/2 c.rice cooked is is approx. 3 c= 1/2 c serving for six

How to Make Chicken a la Francaise

Step-by-Step

  1. (While rice of your choice is cooking)
    Season chicken with salt & pepper; saute chicken strips in butter until browned. Add onions & mushrooms; continue cooking 2 minutes longer. Stir in wine, peas or pea pods and broth. Cover & simmer 20 minutes. Add tomatoes. Disolve cornstarch in mushroom liquid & stir into chicken mixture. Cook, stiring frequently, about 5 minutes longer.
  2. RICE PILAF
    Add rice to melted butter in heavy skillet and heat until GOLDEN brown. Do not over brown. Add chicken broth and heat to boiling. Continue to cook (simmer) in covered skillet about 25 min until broth is absorbed OR turn into a casserole and bake, covered, in moderate oven 375 degree oven for 35-40 min. May add more broth,if necessary.

Printable Recipe Card

About Chicken a la Francaise

Course/Dish: Chicken
Regional Style: French
Other Tags: Quick & Easy, Healthy




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