• Original Creations

    Chicken Francese

    December 2, 2018 /

    When life hands you lemons, make Chicken Francese! 

    Don’t get me wrong, ordering this at a good Italian restaurant is (almost) always a safe bet, but there is just no comparison to cooking it at home when done properly. 

    In an era where it seems everyone is into trendy dining and trying new options outside the box, this dish proves that the classics will always prevail and with no exception, belongs in the recipe box of any home chef. 

    Every time Chicken Francese is served for dinner in my household, it begs the question- why don’t we make this more often?! And a good question it is.

    The process of shallow frying is simple- even for a beginner, and the sauce requires little time or effort to put together. Whether you are making this for an intimate date night or a larger crowd, the recipe can be easily be stretched to accommodate a party of any size.

    While I highly recommend making this fresh “day of,” if need be, the chicken can be fried a day ahead, which is a definite time saver when preparing dinner for your guests. Let’s face it, whether it be the cooking itself or the cleanup, time always seems to get away prior to entertaining. Or maybe it’s just me?! 

    3.18 from 3001 votes
    Print

    Chicken Francese

    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 6
    Author Sarah Goodlow

    Ingredients

    • 6 Boneless Skinless Chicken Breasts Sliced Thin
    • 1 Cup All Purpose Flour
    • 3 Eggs Beaten
    • 3/4 Cup Olive Oil
    • 1/4 Cup White Wine Chardonnay
    • 1/4-1/2 Fresh Squeezed Lemon Juice To Taste
    • 1 Cup Chicken Stock College Inn
    • 4 TBSP Butter
    • 2 TBSP Fresh Parsley Chopped
    • Salt, Pepper, & Crushed Red Pepper To Taste

    Instructions

    1. Clean chicken under cold water and trim off any excess fat. Pat dry with a paper towel and filet each chicken breast into 3 thin slices (pound thinly with a meat mallet if desired, although not necessary). 

      Season on both sides with salt and pepper and coat with seasoned All Purpose Flour, shaking off any excess. 

      In a medium/large saute pan, heat Olive Oil over medium heat- being careful not to burn the oil (Olive Oil has a short smoking point and will burn quickly if flame is too high)

      Dip Chicken pieces into seasoned beaten eggs (seasoning every layer of the dish will go a long way) and transfer into the frying pan, cooking for approximately 3-4 minutes on each side or until fully cooked through, leaving a golden brown outer crust. If the crust is too dark and chicken is raw in the middle, reduce heat. 

      Continue the frying process until all chicken is cooked through- adding a little more oil along the way if necessary and layer onto a paper towel lined baking sheet to rest. 

      Once the chicken is cooked off, add 2 TBSP Butter to the same pan, and once melted, add white wine to deglaze for another 2-3 minutes or until reduced, scraping off any browned bits, which is really the key to this dish. 

      Once reduced, add chicken stock and fresh lemon juice and bring up to a boil- reduce heat, add remaining 2 TBSP of butter, and simmer for another 5-8 minutes until well blended. Add fresh parsley, salt, pepper, & a few shakes of crushed red pepper, and cook for an additional few minutes until desired consistency is reached. 

      Dip chicken pieces back into the saucepan in batches to reheat, and transfer onto a serving platter. 

      Drizzle remaining pan juices over chicken and serve hot over pasta or rice. Garnish with more fresh parsley and lemon wheels. 

     

    read more
  • Original Creations

    Chicken Marbella

    October 8, 2018 /

    You can not begin to imagine the smell in this house right now, or the taste of this Chicken Marbella recipe, that is, unless you’ve tried it for yourself. 

    This recipe is SO easy and delicious, especially for days when you plan to entertain guests and want to streamline the cooking process as much as possible. Being able to enjoy the company

    of your guests without having to stand over a stove all evening is a gift, which, admittedly, I am guilty of. 

    There are several ways to prepare this dish- stovetop, oven, slow cooker, etc.

    What remains the same are the handful of key ingredients- Capers, Prunes, Spanish Green Olives, Garlic, White Wine, Oregano, Brown Sugar, and of course- Chicken!

    The type of chicken you prefer for this recipe and cooking method is up to you, but I personally prefer boneless skinless breast meat, which I cook in a Crock Pot for about 6 hours until the chicken becomes tender and flavors have penetrated through, leaving a flavorful finished product. 

    Chicken Marbella
    Save Recipe
    Print
    Ingredients
    1. 1 Small Pack of Boneless Skinless (full sized) Chicken Breasts
    2. 1/4 Cup Capers
    3. 1/2 Cup Dried Prunes (sliced)
    4. 1/2 Cup Spanish Green Olives (pitted and halved)
    5. 4 Cloves of Garlic (smashed and rough chopped)
    6. 1 Shallot (sliced)
    7. 2 TSP Brown Sugar
    8. 2/3 Cup Extra Virgin Olive Oil
    9. 2 TSP Champagne Vinegar
    10. 1/4 Cup of White Wine (chardonnay)
    11. 1/2 Cup Chicken Stock
    12. 1/2 TSP Dried Oregano
    13. 4 Bay Leaves
    14. Salt & Pepper (to taste)
    Instructions
    1. Clean and cut chicken breasts in half. Set aside.
    2. Into a mixing bowl, whisk together white wine, vinegar, olive oil, brown sugar, salt, pepper, garlic, & dried oregano.
    3. Toss together prunes, olives, capers, & shallots until well combined and transfer into a crock pot. Nestle in chicken breasts and pour liquid mixture over the top. Top off with chicken stock to submerge the chicken without completely covering the breasts.
    4. Add additional salt, pepper, and bay leaves.
    5. Cook on high for 5 1/2 hours stirring every hour and then break up chicken into smaller pieces with a fork. Let cook for another 30 minutes or so. Serve hot by itself or over rice.
    saristotle https://saristotle.com/
    read more
  • Original Creations

    Fettuccine with Clams & Scallops

    August 5, 2018 /

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
    Save Recipe
    Print
    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/
    read more
  • Original Creations

    Chicken Scarpiello

    July 20, 2018 /

    When I think of comfort food, one of the first dishes that comes to mind is Chicken Scarpiello. This has been a long time favorite since the first time I tried it a few years back.

    Anytime I eat something out that I enjoy, I always make it a point to come home and recreate my own variation.

    If you’re like me and enjoy food with a little bit of a kick, this is a recipe for you. With fall off the bone chicken pieces, Italian sausage, and a buttery white wine, garlic, and hot pepper broth, this dish is a winner every time.

    While this is certainly not one of my more simplistic “weeknight” meals, it is definitely one to keep in the recipe box for those days when you have a bit more time on your hands or are entertaining and want to serve a restaurant quality entree that’ll be sure to impress your guests (not to mention make the house smell ahhhmazinggg). Now all we need is a loaf of bread to sop up all of the delicious sauce- am I right?

    Chicken Scarpiello
    Save Recipe
    Print
    Ingredients
    1. Chicken Drumsticks (6 Pieces)
    2. Chicken Thighs (4 Pieces)
    3. 1 Small Pack Sweet Italian Sausage (6 Links- Casings Removed)
    4. 4 Cloves of Garlic (Sliced)
    5. 1 Small Yellow Onion (Diced)
    6. 3/4 Cup White Wine
    7. 5 TBSP Butter
    8. 2 Cups Chicken Stock
    9. 1/4 Cup Hot Cherry Pepper Slices
    10. 1/4 Cup Hot Cherry Pepper Juice
    11. Salt & Pepper to Taste
    12. Olive Oil
    Instructions
    1. Rinse chicken pieces and dry (well) with a paper towel. This is important in making sure the chicken has a good crust on it to lock in moisture during the searing process to follow.
    2. Remove casings from sausage and pull apart into 3-4 pieces. Set aside.
    3. In a large frying pan over medium/high heat, add 1/4 Cup of Olive Oil and a TBSP of Butter- melt down. Once the pan is hot, add chicken pieces, skin side down, and cook for approx. 3-4 minutes on each side or until the skin has become crisp and medium golden brown in color.
    4. Remove the par-cooked chicken from the frying pan onto a paper towel lined baking sheet (see notes).
    5. In a separate frying pan or dutch oven pot, add a TBSP of olive oil and the sausage and cook until caramelized on all sides. Transfer onto a paper towel to blot up any excess oil.
    6. In the same pot, add a fresh TBSP of Olive Oil and sauté fresh garlic and onions until light golden brown.
    7. Add white wine and reduce down for 2-3 minutes. Add 3 TBSP of butter and stir to combine. Add chicken stock, cherry pepper juice, and cherry pepper slices and bring to a boil. Add chicken pieces and sausage back into the pot, and reduce heat to low and cover with a lid.
    8. Simmer for 45 minutes or until sausage is fully cooked and chicken begins to pull away from the bone.
    9. Season with salt and pepper and stir. Cover again and cook for an additional 15 minutes.
    10. Transfer to a serving dish and enjoy hot over rice or potatoes.
    Notes
    1. **The searing of the chicken will likely need to be done in a few batches. DO NOT overcrowd the pan or the chicken will steam instead of fry and skin will never crisp up. This is an important step in making sure the chicken locks in moisture and will have the "fall off the bone" consistency you are looking for in the finished dish.
    2. **If you have a splatter screen on hand USE IT- this dish, especially during the searing off of the chicken and sausage will pop hot oil out of the pan so brace yourselves!
    saristotle https://saristotle.com/
    read more
  • Original Creations

    Linguini with White Clam Sauce

    June 22, 2018 /

    Linguini with White Clam Sauce is arguably my favorite dish of all time. Even from the time I was a young child and didn’t eat seafood, I always looked forward to when my mother would make this for dinner. 

    While the recipe has changed over the years, this has remained a favorite and is always a go-to meal the entire family enjoys. Something about this dish reminds me of loved ones gathering around a dinner table, telling stories and laughing together, which adds nostalgia to the already delicious meal.

    Between the fresh garlic, white wine, butter, and light essence of a shellfish broth, you really can’t go wrong.

    Linguini with clams is a simple dish to prepare- even for a beginner, but goes a long way from a presentation standpoint. Your friends and family will believe you put in much more effort than you actually did- and those kind of meals are always the best kind!

    Linguini with White Clam Sauce
    Save Recipe
    Print
    Ingredients
    1. 1 LB Linguini
    2. 12-15 Fresh Littleneck Clams
    3. 1/4 Cup Extra Virgin Olive Oil
    4. 6 Cloves Fresh Garlic (smashed & sliced)
    5. 2/3 Cup White Wine (Chardonnay)
    6. 4 TBSP Salted Butter
    7. 1 10oz Can of Bumblebee Whole Fancy Baby Clams
    8. 1 1/2 Cups Chicken Stock/Broth (College Inn)
    9. 1 TBSP Fresh Chopped Parsley
    10. Salt, Black Pepper, & Hot Pepper Flakes (to taste)
    Instructions
    1. Heat a large pot of water until boiling in advance (the sauce itself cooks relatively quickly so the water should be hot and ready beforehand).
    2. Scrub clam shells and transfer into a bowl of cold water *(see notes). Drain water and replace with fresh water every so often to remove any sand from the bottom of the bowl.
    3. In a medium saute pan, heat and add extra virgin olive oil. Once oil is hot, add fresh garlic to the pan, stirring often for approximately 2-3 minutes or until a light golden brown. Add 3-4 shakes of hot pepper flakes to the garlic oil and stir for another 45 seconds or so to incorporate.
    4. Add white wine and deglaze the pan, cooking for another 3-4 minutes or until reduced down.
    5. Add 2 Tablespoons of butter. Once melted and well- combined, pour the juice (only) from the canned baby clams into the pan along with the chicken stock/broth and bring to a simmer.
    6. Add linguini to the pot of boiling water, stirring occasionally until just under "al dente" (the noodles will finish cooking in the sauce later).
    7. Add the additional 2 tablespoons of butter to the saute pan and cook for 2-3 more minutes to infuse flavors together.
    8. Drain the fresh clams and add to pan, covering with a lid to steam. After 2-3 minutes, add fresh parsley, salt, pepper, & canned baby clams, stirring to well-combine. Cover with lid again until the clams pop open. Simmer for another minute or two to complete the cooking process and allow flavorful broth to penetrate the clams.
    9. Remove clams and set aside for topping. Add pasta to broth mixture and stir for another minute until the pasta is "al dente."
    10. Transfer the pasta and any remaining juices onto a serving platter and top with clams and fresh parsley. Serve hot.
    Notes
    1. *Adding black pepper to the bowl of fresh clams is known to help them spit out more sand than standard tap water
    saristotle https://saristotle.com/
    read more