NEW YORK STATE INSPIRED RECIPES
Canandaigua Chicken Francese Recipe Ingredients • • • • • • • • • • •
2 large skinless boneless chicken breast halves 4 tbsp. butter 1 tbsp. extra virgin olive oil 1/2 cup or so of all-purpose flour some kosher or sea salt freshly ground black pepper 1-2 eggs (scrambled) 1/4 – 1/2 cup dry white wine 1/2 cup chicken broth (low-sodium will work) juice from one lemon chopped fresh parsley
Instructions • Pound out the chicken breasts between wax paper or plastic wrap • Heat butter and oil in skillet over moderate-high heat. • Dredge the flattened chicken breasts in flour- dip into the scrambled eggs and then re-dredge in the flour Sauté quickly until a golden brown jacket forms around the chicken breasts turning only once – season immediately with salt and pepper • Transfer to plate and place in a warm oven – cover loosely with foil • To the sauté pan with all of the drippings you then add: 3 tbsp. butter, wine, chicken broth, lemon juice and bring the elixir to a quick boil • Return chicken to the pan and repeatedly spoon the sauce over the chicken • Place the chicken breasts over buttered noodles or rice pilaf and spoon the remaining sauce over the entire entree – then sprinkle with chopped parsley.
Homemade 1000 Island Dressing Ingredients • 1 cup quality mayonnaise • 2 Tablespoons Chili Sauce (such as Heinz) • 2 Tablespoons ketchup • 2 Tablespoons sweet relish • 2 teaspoons dehydrated minced onion • 1/4 teaspoon finely minced garlic (about half of a small clove) • 1/2 hard-boiled egg, finely chopped • freshly ground black pepper to taste Instructions In a medium bowl, stir together the mayonnaise, chili sauce, ketchup, sweet relish, dehydrated minced onion, garlic, and egg. Season with kosher salt and freshly ground black pepper. Cover and refrigerate for at least one hour for the flavors to blend.
Best Served immediatly To advertise, contact Cheryll Hill: (518) 265-1105
yourhometowne@gmail.com
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