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Chicken a la Francaise

Submitted by: frannyp on June 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chicken a la Francaise

I copied this recipe years ago from some magazine my grandmother had. This is an easy yet elegant dish to serve with French bread, a salad and white wine.

Difficulty: Easy

Servings: 4 - 6

Prep Time: 5 min   Cook Time: 35 min  


3 c. hot cooked rice
2 whole chicken breast, skinned, boned, cut in thin strips
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 c. sliced green onions
1 (8 oz.) can sliced mushrooms, drain and reserve liquid or 8 oz. fresh mushrooms, sliced
1/2 c. dry sherry
1 c. fresh or frozen green peas
1 1/2 c. chicken broth
3 fresh tomatoes, peeled and cut in eighths
2 tbsp. cornstarch


Season chicken with salt and pepper, saute in butter until browned.

Add onions and mushroom, continue cooking 2 minutes longer.

Stir in sherry, peas, and broth. Cover and simmer about 20 minutes.

Add tomatoes. Dissolve cornstarch in mushroom liquid (use a little of the chicken broth if using fresh mushrooms) and stir into chicken mixture. Cook, stirring frequently, about 5 minutes longer.

Serve over beds of fluffy rice. Garnish with chopped fresh parsley, if desired.

Categories: Beans, Grains & Rice, Main Dish, Poultry

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