Tyler's Chicken Francese (04:10) 4 skinless, boneless, chicken breasts (about 11/2 pounds) All-purpose flour, for dredging 1/4 cup extra-virgin olive oil 1/2 lemon, with rind, cut in thin rounds 1/2 cup dry white wine, such as Pinot Grigio 1 cup chicken broth 2 tablespoons unsalted butter 1/4 cup chopped flat-leaf parsley Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.

Remove the chicken cutlets to a large platter in a single layer to keep warm. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. Recipe courtesy of Tyler FlorenceThe weight of each dish should match the relative weight of the wine. Protein provides the weight in most recipes, but it doesn’t have to come from meat, poultry or fish. It can come from many sources such as breads, grains, legumes and dairy. Even umami loaded ingredients like mushrooms or soy sauce impart a protein-like weight.

When you drink wine, the alcohol can numb your palate a little and food can start to taste bland. Salt helps to amplify food flavors, soften wine tannins and polish acidity. Likewise, acidity in food - which can come from citrus, vinegar, fresh cheeses, or other sources - can temper the apparent acidity of wine. Make sure the acidity level of the food approximates the acidity of the wine so one doesn’t outdo the other. wine for sale franceI find that a squeeze of lemon is the ideal acid to use - it brightens up wine and allows its fruit flavors to pop on the palate.best wine experience london Determine the amount and type of fat in a dish by the acidity or tannin in the wine. best red wine for gift givingA high-acid white wine, such as Sauvignon Blanc, will pair well with an acid-based fat like a lemon butter sauce. best virginia white wine

A tannic red wine, such as a Merlot or Cabernet Sauvignon, will do better with a protein-based fat like butter or cream.Jewish Foodies Win Big at 2017 James Beard Media Awards Chefs Dorie Greenspan and Ellie Krieger won 2017 James Beard Media Awards. The ceremony, which was held at Chelsea Piers in New York, took place... Still Eating Healthy After All These Years If you’re trying to eat a healthy diet as you age, you may find it more challenging than ever to keep kosher. best dry red wine recommendationsHere are some tips for losing or...best american red wines 2014 5 Reasons to Eat More Tahini and 10 Recipes to Try Wandering through the shuk (market) in Israel you are likely to frequently encounter a beige paste. You might see it sold on its own, and as the... in Recipes, Appetizers, Break-Fast, Cook, Shavuot, Sides, Tu B'Shvat, Vegan, Vegetarian

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