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Chicken Fran çaise (lemon chicken)

This recipe originally came from here, but has lived in a binder in my kitchen for years now. This is good chicken. Man catching chicken even. It's crispy and juicy and lemony and fabulous. I gave this recipe to my sister a few years back and she's married now. SEE?? Try this:

Chicken Française (lemon chicken)

Ingredients

• 1-2 pounds boneless chicken breast halves or thin chicken cutlets
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1/2 tsp plus 1/4 tsp salt
• 1/2 tsp plus 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced

Instructions

1. If using chicken breasts, pound to 1/4 inch thickness between two sheets of plastic wrap (I hate pounding chicken so I use the thin cutlets)
2. Combine flour, 1/2 tsp salt and 1/2 tsp pepper in a shallow dish, and dredge chicken, patting to evenly coat with flour mix; set aside
3. Beat eggs in another dish and set aside
4. Heat oil in heavy skillet (preferably cast iron, of course) over medium heat until hot but not yet smoking
5. Working in batches, dip floured chicken into eggs, making sure chicken is well coated, then let excess drip back into bowl; carefully ease chicken into hot oil and cook, turning once, till both sides are golden brown and chicken is cooked through -- this will take about three minutes a side or so
6. When cooked, transfer chicken to paper towel lined plate and tent with foil or put in the oven set at its lowest setting (i.e. a very slow oven -- does anyone still say that?)
7. After all chicken is fried and set to keep warm, pour oil out of skillet (I use an old coffee can for the oil), then set the pan over low heat and melt the butter in the skillet
8. When butter is melted and stops foaming add wine, chicken broth and lemon juice. Crank the heat up a bit and boil, uncovered, stirring to release all the yummy brown bits that are stuck to the bottom of your pan. Season with remaining salt and pepper (1/4 tsp. of each)
9. Remove paper towels from chicken plate, then spoon sauce over chicken; top with sliced lemon and serve

Chile-lime-tequila compound butter

I have to admit, I was a little intimidated by the thought of making compound butter. It just sounded so.... complicated? Fancy? Something? WELL. It turns out it's just adding  yummy flavors to something already yummy: butter. I can do that! The Yankee was making our traditional Sunday night steaks and wanted something to give them a little kick. He found this recipe at Chow, and it was crazy easy to pull together.  

Chile-lime-tequila compound butter

Ingredients

• You need:
• 6 Tbsp. butter, room temp (Chow said unsalted but I never have that)
• 1 minced jalapeño or serrano pepper, seeds and membranes removed (wear gloves, people. Or don't rub your eyes after -- duh)
• 1 Tbsp. freshly squeezed lime juice (about 1/2 a lime's worth)
• 2 Tbsp. tequila
• 2 tsp. freshly ground black pepper
• 1 tsp. kosher salt (which technically you could eliminate if using salted butter, but I like it salty)

Instructions

1. Use a rubber spatula or mixer to soften butter till it's very spreadable, then add remaining ingredients and mix till thoroughly combined (I never did get the very last bit of lime juice and tequila to incorporate, but it didn't seem to affect the flavor)
2. Either smooth into cute ramekin or roll into a log in plastic wrap, and place butter in refrigerator to re-harden

Ingredients

• You need:
• 6 Tbsp. butter, room temp (Chow said unsalted but I never have that)
• 1 minced jalapeño or serrano pepper, seeds and membranes removed (wear gloves, people. Or don't rub your eyes after -- duh)
• 1 Tbsp. freshly squeezed lime juice (about 1/2 a lime's worth)
• 2 Tbsp. tequila
• 2 tsp. freshly ground black pepper
• 1 tsp. kosher salt (which technically you could eliminate if using salted butter, but I like it salty)

Instructions

1. Use a rubber spatula or mixer to soften butter till it's very spreadable, then add remaining ingredients and mix till thoroughly combined (I never did get the very last bit of lime juice and tequila to incorporate, but it didn't seem to affect the flavor)
2. Either smooth into cute ramekin or roll into a log in plastic wrap, and place butter in refrigerator to re-harden

- See more at: http://oneparticularkitchen.com/2010/04/19/chile-lime-tequila-compound-butter/#sthash.Rwqf8fH6.dpuf

That's it! We put little pats of these on our steaks and it was awesome. And I still have some left! Any suggestions for what else to do with it? I'm thinking kickin' garlic bread is next.