Chicken Francese with Lemon-Garlic Roasted Potatoes and Sautéed Asparagus

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 60 minutes

Servings: 4

Ingredients:

Chicken Francese:

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Lemon-Garlic Roasted Potatoes:

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Sautéed Asparagus:

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste

Steps to Cook:

Chicken Francese:

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to a thickness of about 1/4 inch.
2. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the Parmesan cheese.
3. Dredge the chicken breasts in the flour, dip them in the egg mixture, and then coat them with the Parmesan cheese.
4. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown.
5. Remove the chicken from the skillet and set it aside.
6. Add the white wine and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan.
7. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced.
8. Return the chicken to the skillet and cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is cooked through.
9. Stir in the lemon juice and chopped parsley.

Lemon-Garlic Roasted Potatoes:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with the olive oil, garlic, lemon zest, oregano, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast the potatoes for 20-25 minutes, or until they are tender and golden brown, flipping them halfway through the cooking time.

Sautéed Asparagus:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the asparagus and garlic, and sauté for 5-7 minutes, or until the asparagus is tender-crisp.
3. Season with salt and pepper to taste.

Cook’s Note:

• For a more pronounced lemon flavor in the Chicken Francese, you can add an extra tablespoon of lemon juice to the sauce.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the final 2-3 minutes of cooking.
• For a healthier version, you can use whole-wheat flour instead of all-purpose flour for the chicken dredging.
• To make this meal even more balanced, you can serve it with a side salad or a simple green vegetable, such as sautéed spinach or roasted Brussels sprouts.

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