Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

• ½ cup all-purpose flour

• ½ teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• 1 chicken breast (pound down to ¼ inch thick)

• 2 eggs

• 1 tablespoon olive oil

• ¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)

• ½ cup chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons cold butter

• 2 tablespoons chopped parsley

DIRECTIONS

1. In a large bowl, combine flour, salt and pepper - mix well

2. In a separate bowl (large enough for the chicken) beat the eggs

3. Heat oil in a large non-stick pan

4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),

5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you

6. Cook chicken until lightly golden brown, about 3-4 minutes on each side

7. Remove the chicken when done and set aside - cover loosely with foil to keep warm

8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes

9. Add chicken broth, lemon juice and butter

10. Slowly swirl pan to incorporate the butter

11. Add parsley then season with salt and pepper to taste

12. Plate chicken and serve with the sauce over the top

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WATCH ME COOK THIS

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Steamed Mussels

Serves 4

Here's the deal - mussels may look like a bunch of work, but they're really not. This recipe is only about 15 minutes from start to finish. And once you get the hang of them, you'll make 'em again and again. Plus they look totally impressive when served.

Ingredients

• 3 pounds fresh mussels
• 6 pieces of bacon, diced
• 1/2 of one medium onion - diced
• 2 cloves, garlic
• 1/2 teaspoon, dried thyme
• 1 cup vermouth
• 1/4 cup fresh chopped parsley
• 1/4 cup butter
• fresh ground pepper
• Bread for serving, something delicious and crusty

Directions

1. Make sure mussels are cleaned well - that means they've been scrubbed and don't have that little seaweed-like growth - it's called the beard. If they do, just give it a quick, hard little pull. All this handling will cause the mussels to close if they were open. If they don't close - don't use them. Have your fish guy make sure they are in good shape before he bags them.
2. Cook bacon about 3 minutes, then add onion and continue to cook both until onion softened and bacon cooked just starting to get crispy then add garlic and cook another 2 minutes
3. Add mussels, thyme, vermouth and turn heat to high
4. Give the mussels a good stir with a large spoon to mix all together and cover pot
5. Shake the pot occasionally to make sure the mussels cook evenly.
6. In about 5 minutes, check to see if the mussels have opened. If they haven't, give them another couple of minutes, but that's it. If they haven't opened by now - it's too bad for them. Throw away the unopened ones.
7. Take out the mussels, and cover with foil to keep warm.
8. Add the butter and parsley to the liquid that remains - allow butter to melt
9. Serve mussels in individual bowls with some of the liquid.
10. Think I'll go make some right now!