Mother's Day Special (Chicken Francaise with Cumin Rice and Candied Potato)

5 Servings
Cumin Rice

Ingredients:

3 Tbsp - Vegetable Oil

2 ea - Bay Leaves

½ Tbsp - Cumin Seeds

2 ea - Onions; chopped

1 ¾ c – Long Grain Rice

2 ¾ c – Water

Directions:

1. Heat Oil.

2. Add Bay Leaf & Cumin Seeds. Fry 1-2 minutes.

3. Add Onions and Saute until transparent.

4. Add Rice and fry until well coated.

5. Add water and cook; stir occasionally for 5-10 minutes or until done.

Candied Potato

Ingredients:

15 ea – Red Bliss Potatoes

¼ lb – Sugar

2 oz – Butter

½ oz – Lemon Juice

TT – Salt

1 oz – Water

1 oz – Chicken Stock

Directions:

1. Cook potatoes with skin on, peel while warm.

2. Caramel – Combine lemon juice and sugar. Mix well, melt in a pan stirring constantly until golden brown.

3. Add butter, water and stock; return to boil.

4. Add caramel to potatoes; tossing until coated.

Chicken Francaise

Ingredients:

12 ea – Skinless Chicken Breast

¾ c – Extra Virgin Olive Oil

1 ½ c – AP Flour

TT – Salt

TT – Pepper

5 ea – Eggs

6 Tbsp – Unsalted Butter

9 Tbsp – Water

1 ½ c – Dry White Wine

3 c – Chicken Broth

1 ½ c – Lemon Juice

1 ½ ea – Lemons; rounded

¾ c – Parsley; chopped

Directions for Chicken:

1. Heat the oven to 400 degrees.

2. Heat the oil in a frying pan.

3. Flip the chicken in the AP Flour with salt and pepper.

4. Dip the flour chicken in the egg.

5. Sauté the chicken in the frying pan until both sides are slightly brown.

6. Put the partially cooked chicken in a pan and into the oven to cook the rest of the way.

Directions for Sauce:

1. Melt the butter over medium heat.

2. Once butter is melted, add the next 4 ingredients. Heat until reduced 2/3 of the way.

3. When sauce is reduced, place the lemon rounds over the chicken.

4. Pour the sauce over the chicken and sprinkle the parsley over it.

5. Heat the chicken a little more in the oven for about 10 minutes.

In my household we are ones for traditions. About three years ago I thought I would start my own Mother's Day tradition. My tradition was to make my mother's favorite dish "Chicken Francaise" for her on Mother's Day. So, being the Culinary Arts graduate that I am; I came up with two starches to add. These two starches were "Cumin Rice" and "Candied Potatoes". This would add both a sweet and salty item to her favorite dish. For the past three years, this has been my Mother's Day gift for her. Just to cook for the one who gave birth to you is the best gift you can give.

Submitted by Rob