Monday, December 16, 2013

Recipe: Chicken Francaise

This dinner is best for a Sunday night, as it takes a little more time than I care to spend cooking on a weeknight (about 15 mins prep and 20 minutes cooking time.)  But it's worth every minute!

This is Chicken Francaise (a classic dish of breaded chicken in a lemon-butter sauce) but with a twist, brought by the kale, artichokes and spinach.


After breading your chicken and sauteing in a pan, you'll simmer the chicken breasts  minutes in a lemon juice broth, which will make them very tender. The simmering makes all the difference, friends!
I served the chicken on a pasta with wilted kale, spinach, a clove of miched fresh garlic and olive oil, then topped the dish with the flavorful sauce from the pan. Here's the recipe:

Chicken Francaise (Serves 6)
Ingredients:

  • 3 large chicken breasts, fileted so you have 6 thin pieces
  • 1 egg, beaten
  • 2 lemons
  • 3 cups pasta
  • 1 cup flour
  • 1 tsp. salt, 1tsp. pepper, 1rsp. paprika
  • 2 tbsp. capers
  • 1 cup marinated quartered artichokes
  • 2 cups chicken broth
  • 2 tbsp. butter
  • 2tbsp. olive oil
  • 3 cups kale
  • 2 cups spinach

Directions:

  • Combine a beaten egg and juice of 1/2 lemon in a shallow bowl
  • Separately, combine flour with salt, pepper paprika and mix it up.
  • After fileting your chicken breasts, dredge the filets first in the egg/lemon and then through the flour mixture.
  • Coat your largest pan with butter and saute the chicken breasts for about 4 mins on each side.
  • Combine chicken broth with juice of 1 full lemon and pour into the pan over the chicken. 
  • Add artichoke and capers and simmer on low for 8 minutes.
  • While the chicken is simmering, boil pasta until al dente, drain and rinse.
  • Put pasta back in the pot and add 2 tbsp olive oil, kale and spinach, some sea salt (to taste - I add a few "shakes"), and put the pasta on low/medium heat. The kale and spinach will cook and wilt when they combine with the olive oil and heat.
  • When the chicken's done simmering, you're ready to serve! Put a serving of pasta on the plate, add one filet of chicken and top with the sauce from the pan, making sure to give everyone some artichokes and capers on each plate. 
  • You can garnish with fresh parsley and shaved Parmesan cheese.

A wine I would recommend pairing with this meal is Michelle Brut Rose. It's more on the dry side, so it's a good sparkling wine to pair dinner. I just love the pink color and the flavors of citrus and apple.
And, you can find a bottle in the grocery store for $13 or less. Cheers!

Do you make chicken francasie at home? How does your recipe differ? Leave a comment below.

1 comment:

  1. I've never had that wine! I make a version of this chicken at home -

    ReplyDelete