Chicken Française

Prep Time 20

Cook Time 35

Servings

Calories 1046kcal

Ingredients

Salad

2 cups Spring mix
8 Grape tomatoes halved
1/2 cup Cucumber sliced into half circles
2 TBSP Red onion sliced thin
4 tsp Blue Cheese Dressing

Chicken

½ cup All-purpose flour
½ tsp Salt
¼ tsp Black pepper
8 oz Chicken breast boneless skinless butterflied
2 Eggs beaten
3 TBSP Extra-virgin olive oil
4 oz Linguine pasta
1/4 cup White wine
1/2 cup Chicken broth
2 TBSP Butter
1/2 Lemon zested and juiced
1/2 TBSP Fresh parsley chopped
2 slices Crusty bread

Cucumber Spritzer

24 oz Sparkling water cold
8 slices Cucumber

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Arrange the salad ingredients in a bowl. Set aside. Wait to dress the salad until serving.
Mix the flour with the salt and pepper on a large plate.
Dip the chicken breasts first into the flour mixture to coat, then into the egg.
Heat the oil in a nonstick skillet, then add the chicken breasts. Sautée until lightly browned on the bottom. Flip and cook until the other side is lightly browned.
Remove the chicken breasts from the pan and set them aside on paper towels to drain excess grease.
In a boiling pot of salted water, cook the pasta according to the instructions on the package. Once tender, drain well.
Whisk ½ tablespoon of flour into the chicken broth until dissolved. Add the white wine to the pan, and let it simmer for 5 seconds. Add the chicken broth, butter, juice from the lemon, and lemon zest to the pan.
Simmer for 5 minutes, until the sauce thickens slightly. Taste and season it with salt and pepper, if necessary.
Add the chicken breasts back to the pan, and cook to an internal temperature of 160℉ (71℃) using a thermometer. Remove from the heat and stir in the parsley.
Toast the bread. Dress the salad.
Mix the ingredients for the spritzer. Serve over ice if desired.
Serve the chicken over pasta, enjoy with salad, bread, and spritzer.

Notes

Butterfly the chicken: Lay the breasts down on a cutting board; using a sharp knife parallel to the cutting board, slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound it evenly to 1/4 inch thick using a mallet, small frying pan, or rolling pin.

Nutrition