Uncle Ed's Nephew Profile - Allrecipes.com (18545535)

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Uncle Ed's Nephew


Uncle Ed's Nephew
 
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Member Since: May 2006
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Recipe Reviews 12 reviews
Famous Chicken Francaise
This recipe is practically a twin to Chicken Piccata II. Try adding more paprika and garlic powder to flour, up to 1/2 tsp of each. Use 1/3 cup of lemon juice to intensify the flavor. The coating sticks much better if you first coat the chicken in the flour mixture, then dip in the egg mixture, then coat in the flour mixture again. Combine 2 Tbs butter and 2 Tbs olive oil in a medium hot skillet. Hot frying oil prevents greasy coatings. When chicken is browned on both sides, add half of the lemon juice and broth, cover and lower heat to a simmer (medium-low) for 20 minutes. Turn breasts after 10 minutes. Near end of cooking time, add rest of broth and lemon juice for a wonderful sauce. Remove chicken, and sprinkle capers into skillet to liven the sauce further. Turn heat to high and stir until liquid begins to boil. Pour sauce on serving platter and place chicken with lemon slices atop.

28 users found this review helpful
Reviewed On: Apr. 9, 2011
Irish Chicken and Dumplings
Perfectly fine basic chicken ana dumplings recipe, but what makes it "Irish"? Do the chickens have to cluck with a brogue?

10 users found this review helpful
Reviewed On: Mar. 15, 2010
Shaggy's Manhattan
Most bar Manhattans are much drier than this, which is a shame because the drink will taste and have a "nose" more like raw alcohol than any depth of flavor. There's a big difference in bourbons. For best flavor, use a straight aged bourbon, not a blend, which can be up to 70 percent grain neutral spirits. To get this drink in a bar, order a "sweet Manhattan" with a straight bourbon. And yes, a dash or two of bitters is essential!

3 users found this review helpful
Reviewed On: Sep. 25, 2009
 
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