Rochester-Style Chicken French & Lemon Broccolini
Rochester-Style Chicken French & Lemon Broccolini
This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown. The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and topped it with the lemon butter sauce and an extra splash of fresh lemon juice for a light and healthy dinner.
This dish has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the flour coating is super light as I made it with an ultra-fine flour (Wegman’s Pan-Searing Flour) or you could use Wondra, then seasoned it with salt and pepper and a hint of cayenne. If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce. I made my sauce with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
Serve the chicken and broccolini with some crusty french bread or some pasta (with more lemon-butter sauce, parmesan cheese and parsley over the top!) and a glass of white wine. Enjoy!
Mince the parsley for the egg, cheese and parsley mix.
Prep the wet and dry ingredients to dip the chicken in (flour first, egg-cheese-parsley mixture second).
Saute the chicken in olive oil in a large saute pan over medium heat for approx. 6 minutes on one side.
Flip chicken over and saute another 6 minutes until golden brown. Remove from pan and set aside, covered in a foil tent.
Saute minced garlic for 1-2 minutes.
Add wine, scraping up brown bits from the bottom of the pan, and bring to a boil.
Add broth and lemon juice and let cook for approx. 5-7 minutes to reduce liquid by half. Stir in cold butter and red pepper flakes.
Return chicken to the pan and bring to a boil, simmering for another 5-10 minutes to let liquid reduce further and infuse flavors in the chicken. Throw in some extra chopped parsley. Remove from heat.
Meanwhile, bring a large pot of water to a boil. Insert steamer basket with broccolini and steam covered for about 5 minutes.
Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.
Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.
Garnish with fresh lemon juice and chopped parsley.
Enjoy with a glass of white wine and some crusty Italian bread or pasta (with some of that luscious buttery-lemon-wine sauce over the top).
Bon appetit!
This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown.
The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon butter sauce for a fresh and healthy Sunday dinner. It has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the coating is super light as I made it with an ultra-fine flour (Wegman's Pan-Searing Flour) or you could use Wondra, or a regular flour then season it with salt and pepper and a hint of cayenne.
If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce. I made this with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.
Ingredients
- CHICKEN FRENCH:
- 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
- 1 1/2 pounds boneless, skinless chicken breast cutlets
- 2-3 eggs
- 1/4 cup shredded Parmigiano Reggiano cheese
- Kosher salt and fresh ground black pepper
- Dash of cayenne pepper
- 1 tablespoon fresh chopped parsley
- 1/2 cup of superfine flour (Pan Searing flour or Wondra)
- 1-2 garlic cloves, minced
- 1/2 cup white wine or sherry
- 1 cup chicken broth
- Juice from 1 1/2 lemons (about 1/4 cup)
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons cold butter, cut into pieces
- Lemon wedges, for garnish
- 1-2 tablespoons fresh chopped parsley, for garnish
- LEMON BROCCOLINI:
- 1 bunch broccolini, trimmed
Instructions
- CHICKEN FRENCH:
- Heat oil in a large non-stick saute pan over medium heat.
- Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
- Place flour in another flat bowl and season with salt and pepper to taste.
- Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
- Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
- Remove from pan and set aside, covered with a foil tent.
- In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
- Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
- Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
- Stir in the butter and whisk until it melts.
- Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
- Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
- Garnish with lemon wedges and additional chopped parsley if desired.
- LEMON BROCCOLINI:
- Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
- Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
Other recipes you may enjoy:
Closet Cooking’s Chicken Piccata
Martha Stewart’s Chicken Paillards in Lemon Butter Sauce
Read MoreMy Favorite Roasted Squash Recipes
I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.
There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.
You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.
Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Ingredients
- 1 butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon nutmeg
- 1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
- Freshly ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
- Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
- Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
Roasted Acorn Squash with Cayenne Maple Syrup
Ingredients
- 2 acorn squash
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter, cut into small cubes
- Sea salt and freshly ground black pepper (to taste)
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 tablespoons maple syrup
Instructions
- Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
- Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
- Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
Roasted Spaghetti Squash with Toasted Pinenuts, Sage and Parmesan
Ingredients
- 1 small spaghetti squash (about 2-3 pounds)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 6-8 sage leaves
- 1/2 cup pine nuts
- 1/2 teaspoon sea salt (or to taste)
- Fresh ground black pepper (to taste)
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 375F.
- Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
- Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
- Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
- Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
—–
Other Squash Recipes you may enjoy:
The Kitchn’s 10 ways to eat an Acorn Squash
Cooking Light Butternut Squash Recipes
Taste of Home Spaghetti Squash Recipes
Food 52 Butternut Squash Recipe Contest
Brown Eyed Baker’s Butternut Squash and Bacon Mac & Cheese
Read More
Sauteed Shrimp Fettucine in Lemon Butter Sauce
Shrimp Scampi Pasta
The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
My photographer friend, Maike Paul and I decided to partner up together and shoot a pasta dish together in her studio. I made a lovely Sauteed Shrimp Fettucine in Lemon Butter Sauce that was fresh, light and fairly simple to make (not to mention absolutely scrumptious!) I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
Sauteed Shrimp Fettucine in Lemon Butter Sauce
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons for sauce
3/4 pound fettucine (or linguine, angel hair, spaghetti)
4 tablespoons butter
2 1/2 tablespoons olive oil
4 cloves garlic, minced
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper
Directions
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Scampi Ingredients
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Sauteed Shrimp in Lemon Butter Sauce
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
Serves 4.
Adapted from Linguine with Shrimp Scampi by Ina Garten, Food Network
Read MoreItalian Free-Form Apple Tart (Crostata Di Mele Alla Romana)
I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata Di Mele Alla Romana. This delicious dessert is basically an Italian version of an apple pie but without a pie dish, made on a baking sheet. Super easy and super delicious, and perfect for the holidays.
The handmade dough is rolled out on to a sheet pan, with a delicious warm apple, rum, butter and cinnamon filling, then topped with a lattice crust and sealed together around the edges with rolled dough. The crusty is golden and flaky, with a buttery cake-like texture and is topped off with sprinkled confectioner’s sugar. You won’t be able to resist the smell of warm apples and cinnamon that permeate the kitchen making this the ultimate comfort food for your friends and family. Enjoy and Happy Holidays!
Pasta frolla:
3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter
3 large eggs
Apple filling:
3 lbs. tart apples, such as Granny Smith
1/2 cup sugar
2 tbsp butter
2 tbsp dark rum
1/2 tsp cinnamon
Egg wash:
1 egg well-beaten, with a pinch of salt
For the dough, combine the flour, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until finely mixed in. Add the eggs and continue to pulse until the dough forms a ball. Shape into a disk, wrap the dough and chill it for at least 1/2 an hour.
For the filling, peel, core and slice the apples thinly. In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes. Continue to simmer until the filling is fairly dry, about 15 minutes.
Preheat the oven to 350 degrees F and set a rack in the lower third of the oven. Cover a cookie sheet or jelly roll pan with parchment or foil.
Divide the dough in half, roll half into a 12 inch disk and transfer it to the pan. Using a plate or platter as a pattern, cut the dough into a perfect 11-inch circle. Spread the filling to within 1/2 inch of the edge of the dough.
Roll 2/3 of the remaining dough into an 8 by 12-inch rectangle and cut into sixteen 1/2-inch wide strips.
Brush the strips with egg wash and arrange them on the filling in a diagonal lattice. Use the remaining dough and scraps to make a long cylinder.
Egg wash the edge of the tart and apply the cylinder. With the back of a knife, make diagonal impressions in the cylinder.
Bake the tart until the dough is nicely colored, about 30 minutes.
Top with powdered confectioner’s sugar, let cool slightly and slice. Serve with French vanilla ice cream.
*Note: You can also substitute 2 1/2 lbs pitted sour cherries or blueberries, (fresh or frozen) for the apples.
Read MoreSweet & Simple: Black Cherry Clafoutis
Black Cherry Clafoutis
The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.
Gorgeous Cherries
Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.
Cherries ready for pitting
The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!
Cherries and Almonds in Buttered Dish
Pouring the Custard Batter over Cherries
Ingredients
1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)
Preparation
Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.
Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.
Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.
Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.
Sweet.
Simple.
and Oh So French.
Other Clafoutis recipes you may enjoy:
Dave Lieberman’s Blueberry Clafouti
Michael Chiarello’s Apple Clafouti
Julia Child’s Plum Clafouti (via Gratinee)
Jamie Oliver’s Chocolate Clafoutis with Caramelized Oranges
Read More
About Me
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com Search
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