Chicken Francaise Recipe
Dipped in egg batter and sautéed in a lemon butter sauce served with roasted potatoes & veggies.
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Ingredients
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Chicken Francaise
Roasted Potatoes & Veggies
Method
Preparing the Chicken Francaise
- 1
Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures they cook evenly.
- 2
Dredge the Chicken
In a shallow dish, season the all-purpose flour with salt and black pepper. Dredge each chicken breast in the flour, shaking off any excess flour.
- 3
- 4
Dip and Cook Chicken
Dip each floured chicken breast into the egg mixture, allowing the excess to drip off. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chicken and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the chicken broth and bring it to a simmer, scraping the bottom of the pan to loosen any browned bits. Add the remaining butter and let it melt. Return the chicken to the skillet, spooning the sauce over them. Cook for an additional 2 minutes.
- 6
Garnish
Sprinkle the cooked chicken with fresh parsley before serving.
Roasting Potatoes & Veggies
- 7
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 8
Prepare the Vegetables
In a large bowl, combine the halved baby potatoes, sliced carrots, and chopped bell pepper. Drizzle with olive oil, and season with salt, black pepper, garlic powder, and dried oregano. Toss well to coat.
- 9
Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the potatoes are tender and golden, stirring halfway through.
