How to Make Chicken Francese
- cook TIME 40 mins
- prep TIME 7 mins
- total TIME 47 mins
Ingredients (16)
- 18 oz skinless boneless chicken breast
- 24 oz potato cubed
- 8 oz green beans trimmed
- 0.25 oz Parmesan cheese shredded
- 1/2 cup canola oil *
- 1/2 cup milk
- 2 fl oz white wine
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour divided
- 1 cup chicken broth divided
- 1 medium egg
- 2 tbsp lemon juice
- 3/4 tsp salt divided
- 1/2 tsp ground black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Trim the green bean: Wash them clean and cut off both ends.
Cut the potato into cubes: Peel off the skin, cut the potato into slices, cut the slices into fingers, and cut the fingers into cubes.
Finely chop the parsley.
Cook:
Microwave the potato: Microwave 24 oz potato for 12 minutes.
Microwave the green beans: Microwave 8 oz green beans in 4 minutes.
Cook the microwaved potato with chicken broth, milk, heavy cream, and salt: Add the microwaved potato with 1/2 cup chicken broth, 1/2 cup milk, 2 tbsp heavy cream, and 3/8 tsp salt to a skillet. Cook over low heat for 7 minutes.
Mash the cooked potato: Blend with an immersion blender until smooth.
Coat both sides of the chicken breasts in a layer of flour. Add 2 tbsp all-purpose flour to a bowl. (Leave out 1 tsp flour for the later step) Coat 18 oz chicken breasts in flour, then shake off the excess flour.
Dip the chicken breasts in an egg mix. Add 2 eggs to a bowl, then dip the chicken in the egg mix.
Fry the chicken breasts: In a skillet over medium heat, add 1/2 cup canola oil and chicken breasts, then fry both sides for a total of 7 minutes or until lightly browned, then remove from the heat. Discard the remaining oil.
Add the butter and the remaining flour: In the same skillet, add 1 tbsp butter and the remaining 1 tsp flour. Stir well for 30 seconds.
Add the white wine: Add 2 fl oz white wine and stir for 30 seconds.
Add the chicken broth, salt, and lemon juice: Add 1/2 cup chicken broth, 2 tbsp lemon juice, and 3/8 tsp salt. Bring to a boil and cook for 1 minute.
Add the chicken breasts: Add chicken and cook over low heat for 5 minutes.
Add the cheese and pepper: Add 0.25 oz Parmesan cheese and 1/2 tsp ground black pepper on top, then remove from the heat.
Garnish and Serve: Sprinkle with 2 tbsp chopped parsley, if desired. Serve with the green beans and mashed potato.
