Carnival of the Recipes

I don't know if you participate in the Carnival of the Recipes.  If you like to cook and aren't involved, you should be.  Every week, Sunday or Monday, a different person hosts submissions of favorite recipes from bloggers, and sometimes from non-blogging foodies.  Sometimes there's a theme, sometimes there isn't.  I've hosted a couple of times, and it isn't easy, but it's very rewarding. My friend, Shawn Lea of Everything and Nothing runs the schedule for the site,  If you're interested in participating, submit a recipe to recipe.carnival@gmail.com.

Blog Carnival features a lot of different carnivals for people who have special intersts, Carnival of the Recipes is just one of many at that site.  This week's host asks for chicken recipes.

One of my favorites is Chicken Francaise.  I am particularly smug, because one of my new Cook's Illustrated books features a recipe reintroducing chicken Francaise, and it is pretty close to my recipe.

Here's mine:

1-1/2 to 2 lb. boneless, skinless chicken breasts, salted and peppered.
1 Cup flour to dredge chicken breasts.  Add 1 tsp. dried tarragon and 1 tsp. dried basil.
2 eggs beaten, with 1/2 tsp. minced garlic added.

Heat olive oil over medium high heat.

Dredge chicken in flour, then dip into egg mixture.  Saute until they start to brown.

Remove to platter.

Turn heat to medium

Add 2 tbsp. butter and 2 tbsp. olive oil to pan. (may use all butter or oil, as desired)

Add 2 tbsp. flour and stir for one minute.

Add 10 oz. canned chicken broth, 1/2 cup of dry white wine, and the juice of one large lemon.

Bring to a boil, scraping the bottom of the pan until brownings and flour are incorporated.

Return chicken breasts and simmer 10 minutes or until cooked through.

Remove chicken to platter.

Add 1/4 cup of fresh chopped parsley to sauce stir.

Serve with egg noodles.

If you have a favorite, submit it at the above email (gmail).

I couldn't Cook's Illustrated's Chicken Francaise recipe on-line, but here's the link to their site for lots of other good recipes and tips.

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The tarragon and dried basil make a nice combination...Is there a special Olive oil you use... sometimes this makes all the difference..thanks

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