Chicken Francesé Recipe
Sherry, Lemon, Pan Jus, Creamy Parmesan Polenta, Asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and pepper. Dredge each piece in flour, shaking off excess.
- 2
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the sherry, lemon juice, and chicken broth. Bring to a boil, scraping any browned bits from the bottom of the pan. Reduce heat and stir in the heavy cream. Simmer for 5 minutes until slightly thickened.
- 4
Finish the Chicken
Return the chicken to the skillet, coating it in the sauce. Simmer for an additional 5 minutes.
- 5
Prepare the Polenta
In a separate pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta and cook according to package instructions. Stir in Parmesan cheese and season with salt.
- 6
Blanch the Asparagus
In boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 7
Serve
Plate the creamy Parmesan polenta, top with the chicken and sauce, and serve with asparagus on the side.
