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Ingredients
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Chicken Francese
Potato Purée
Cured Lemon
Method
Cured Lemon
- 1
Prepare the Lemons
Slice the lemons into quarters, leaving the ends intact to create a hinge. This helps them to hold their shape.
- 2
Chicken Francese
- 3
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge them in flour, shaking off excess.
- 4
Coat the Chicken
In a bowl, whisk the eggs and Parmesan cheese together. Dip the floured chicken into the egg mixture, ensuring they are fully coated.
- 5
Cook the Chicken
In a large skillet, heat olive oil and 2 tbs of butter over medium heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- 6
Make the Sauce
In the same skillet, add garlic and sauté for 1 minute. Pour in the chicken broth and lemon juice, scraping the bottom to deglaze. Return the chicken to the skillet and simmer for 2-3 minutes.
- 7
Potato Purée
- 8
- 9
Mash the Potatoes
In a large bowl, combine the cooked potatoes, butter, and heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste.