Chicken Francaise might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 34g of fat, and a total of 504 calories. Head to the store and pick up salt and pepper, butter, garlic, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 37 minutes.
Instructions
1
Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap). With a meat mallet, pound the chicken to 1/2-inch thickness.
Ingredients you will need
Meat
Wrap
Equipment you will use
Plastic Wrap
Meat Tenderizer
2
Cut each breast into thirds.
3
Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika. Take a heaping tablespoon and set aside for later use. In a second shallow dish, add the eggs.
Ingredients you will need
Paprika
Pepper
All Purpose Flour
Egg
Salt
4
Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika. Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides.
Ingredients you will need
Chicken Cutlet
Parmesan
Paprika
Parsley
Pepper
All Purpose Flour
Salt
Egg
5
Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter.
Ingredients you will need
Olive Oil
Butter
Equipment you will use
Frying Pan
6
Place the breaded chicken into the hot pan, 2 pieces at a time. Cook for 3 minutes, undisturbed. Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes.
Ingredients you will need
Whole Chicken
Equipment you will use
Frying Pan
7
Remove the chicken from the pan and repeat the process with the remaining pieces of chicken.
Ingredients you will need
Whole Chicken
Equipment you will use
Frying Pan
8
In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour. Cook until the garlic becomes aromatic, about 1 minute.
Ingredients you will need
Red Pepper Flakes
Seasoned Flour
Olive Oil
Garlic
Equipment you will use
Frying Pan
9
Add the white wine and chicken stock and continue to cook for another minute.
Ingredients you will need
Chicken Stock
White Wine
10
Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper.
Ingredients you will need
Bouillon Powder
Salt And Pepper
Lemon Juice
Lemon Zest
11
Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce. Taste for seasoning.
Ingredients you will need
Seasoning
Butter
Sauce
Equipment you will use
Frying Pan
12
Add the arugula to each dish or to 1 large platter.
Ingredients you will need
Arugula
13
Place the chicken on top and drizzle with the sauce.