Chicken Recipes

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Chicken Francaise

1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

1 In a shallow dish or bowl mix together the egg beat and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and saute until golden on each side.

2 In a medium bowl mix together broth and juice of 1 lemon and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter and garnish with fresh lemon slices and parsley sprigs.

Baton Rouge Chicken

4 skinless; boneless chicken breast halved
2 tablespoon margarine; melted
2 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard

1.To prepare spice mix, on a sheet of waxed paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme, and mustard. Mix well.
2.Heat a large cast-iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.
3.Meanwhile, brush chicken with margarine. Dredge chick- en in spice mixture, patting firmly to adhere.
4.Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.
VARIATION: Broil spice-coated chicken 4 inches from heat, turning once, until no longer pink, about 10 minutes.

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