This Month's Recipe is From Firefighter Jim Malizia in Hartford, Connecticut!!!
Jim Malizia of Hartford Connecticut, says this classic is perfect anytime of the year, and I would agree. Serve it with any type of hot rice and lots of French or Italian Bread. It makes a few extra dirty dishes, but the delicious payoff is worth it. Thanks to Jim, now anyone who has had this dish, and loved it, in a restaurant can now make it at home.
Big House Chicken Française
- 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.
- Serves: 10-12 people or 6-8 hungry firefighters
Jim’s Roll Call = I have been a Hartford firefighter for nine years. In a previous job, I worked as a chef in an Italian restaurant. This made me a "wanted probee" when I came out of drill school. I ended up at this firehouse (Engine 2/Ladder 3) and have been here ever since. Eating like this “on the job” makes all the wives jealous. PS Hello to my sous chefs at home, Jimmy, Jack, Josh, & Abigail.