autofocus Loc: North Central Connecticut

I made this 2 nights ago, and tonight we'll have the rest as leftovers

rwm283main Loc: Terryville, CT

Looks delicious. Nice low carb meal.
Where’s the recipe?
Rich

autofocus Loc: North Central Connecticut

if you really want it I'll be happy to put it together for you, get back to me and let me know.
As a diabetic, I do watch my carbs very carefully, and although there is some flour in the recipe it had very little impact on my blood sugar numbers a few hours after eating it.

JimmyTB

It does look delicious. Since I am now the head chef in our house I think I may give that a try

autofocus Loc: North Central Connecticut

thanks Jimmy, it was real good. I don't know how much cooking you've done, but if you have you will know that what seems like a huge bag of spinach (I prefer baby leaf variety) will reduce down to only a few actual portions when sautéed, and a pretty deep skillet will be needed to cook it. Have you done a francese before? When the chicken was cooked to a golden brown on both sides I put it on the side and made the sauce. In the same frying pan (wiped out first) I melted a stick of butter, added about a tablespoon of flour, stirred in some chicken stock and juice of a half lemon for a roux, and added the tarragon. The fried chicken will quickly get dredged through that thickened sauce and then placed over the sauteed spinach and the rest of the sauce will be poured over the combination.

Just a note: I started with two boneless breast halves that I filleted into the five pieces you see above. I also pounded the pieces with a meat mallet first before I did the flour/egg breading. That helps tenderize the meat some by breaking down the muscle tissue some. Enjoy!

JimmyTB

I'm a fairly decent cook and I know what you mean about the spinach reducing down. I feel the same about the baby leaf spinach. I have not ever cooked a francese before so I was going to check out some recipes online.

Thank you very much for the cooking tips and I'll let you know how mine comes out and more importantly how it goes over with my wife.

autofocus Loc: North Central Connecticut

OK, francese: after you get done filleting the chicken and pounded it some dust the chicken parts in flour, and then run the pieces through a beaten egg wash and drop into a medium high pre heated frying pan. You want to have a good amount of oil (of your choice) layered on the bottom of the pan, maybe 1/2 inch or so. Cook the chicken to golden brown on both sides, maybe around 5 plus minutes a side. Once all the chicken is cooked to golden brown put on a dish on the side ready for the remaining process. Wipe out the same frying pan and melt a stick of butter, sweet, or salted, your choice. To the pan add a tablespoon of flour to the hot butter, stir and make a roux with chicken stock. At this point I add the juice of half a lemon and add the optional dried tarragon until the sauce starts to thicken. (add more chicken stock if it's getting too thick. Once the roux is the right consistency place the chicken back in the pan and quickly turn the chicken to coat both sides. Place the dredged chicken over the cooked spinach and pour the remaining sauce over it all. Salt and pepper to taste, and some lemon on the side. That's it, enjoy! If you eat shrimp, try the same with those, excellent! When you do it let me know on a PM how it came out.

JimmyTB

thank you very much. I will be sure to PM you how it goes. Probably not until the weekend.

autofocus Loc: North Central Connecticut