Thursday, September 10, 2009

A Salute to Our Heroes- Big House Chicken Française

This recipe comes from Firefighter Jim Malizia, (Engine 2/Ladder 3) in Hartford, CT. Food like this just gives us one more reason to love our men and women in uniform!
Serves: 10-12 people or 6-8 hungry firefighters
2     cups flour
1/2  teaspoon salt
1    teaspoon fresh-ground black pepper
6    eggs
1/2   cup sour cream
1/4   cup minced parsley, divided
1/2   cup, plus 2 tablespoons butter
1/4   cup extra virgin olive oil
6    pounds boneless skinless chicken breasts
1    cup white cooking wine
1/4   cup lemon juice
3    pounds fresh spinach, trimmed of stems
1/2   cup minced fresh garlic
1    pound Colby or Jack cheese, grated
  • Preheat the oven to 400°, and lightly butter a large casserole dish.
  • In a large bowl, combine the flour with the salt and pepper.
  • In another large bowl, combine the eggs, sour cream, and 1/8 cup of the parsley.
  • In a large frying pan, melt 2 tablespoons of the butter with 2 tablespoons of the olive oil, over a medium-high flame.
  • Place each chicken breast first in the flour mixture, patting the chicken to cover completely.
  • Next, dip each chicken breast into the egg mixture, and carefully place into the hot butter/oil mixture.
  • Carefully sauté the chicken breasts for about 4-6 minutes per side, or until golden brown and just cooked through.
  • Do not over-crowd the pan, sauté the chicken in batches of 4-6 and add a little more oil/butter as necessary. Set the cooked chicken breasts aside on a large plate.
  • When all the chicken breasts have been cooked, increase the heat to high and add the white wine.
  • Cook, stirring constantly, to dissolve all the tasty bits in the pan.
  • Reduce heat to medium-high, and cook stirring occasionally, for 5 minutes or until reduced by half.
  • Reduce heat to medium, add the lemon juice, and the remaining parsley and butter.
  • Cook for about 2 minutes. Remove mixture from heat and set aside.
  • In a large sauce pan, heat the remaining olive oil over a medium-high flame.
  • Add the garlic, and sauté until tender and just beginning to turn golden brown.
  • Add the spinach and cook, tossing constantly, until just wilted. Do not overcook.
  • In the bottom of the prepared casserole dish, arrange the spinach in an even layer.
  • Arrange the cooked chicken breasts on top of the spinach.
  • Sprinkle each chicken breast with some of the grated cheese.
  • Bake uncovered, at 400 degrees until the cheese has melted and is hot throughout.
  • Pour the wine/lemon juice mixture evenly over each breast.
  • Serve immediately.