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Chicken francaise recipe
Chicken francaise recipe
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Elevate your mid-week dinner with flavorful herbed schnitzels atop creamy pasta.
Ingredients:
  • 4 chicken breast fillets
  • 62.50 ml plain flour
  • 1 egg
  • 187.50 ml panko breadcrumbs
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 2 tsp finely grated lemon rind
  • 36.40 gm extra virgin olive oil
  • 2 eschalots, thinly sliced
  • 2 garlic cloves, crushed
  • 82.50 gm dry white wine
  • 1 Salt Reduced Chicken Stock Cube
  • 65.63 gm lemon juice
  • 63.13 gm pure cream
  • 1 lemon, thinly sliced
  • Buttered, cooked spaghetti, to serve
  • Salad leaves, to serve
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Place the chicken between sheets of plastic wrap and gently pound it with a rolling pin to flatten it slightly. Next, coat the chicken in the flour, then dip it in the egg mixture, and finally coat it with the breadcrumbs, parsley, and lemon rind mixture. Season with salt and pepper for added flavor.
  • Coat chicken with flour, then dip in egg and cover with breadcrumb mixture until fully coated. Transfer to a plate.
  • In a flameproof slow-cooker bowl or large frying pan, heat oil over medium-high heat. Sear chicken for 3 to 5 minutes per side until golden. Transfer to a plate.
  • Heat eschalot and garlic in a bowl, stirring for 3 minutes. Pour in wine and simmer until reduced by half. Stir in stock and lemon juice. Transfer mixture to slow cooker, place chicken on top, cover, and cook on HIGH for 2 hours (or LOW for 4 hours) until chicken is tender and cooked through.
  • Let chicken rest. Blend cream into sauce. Layer spaghetti with sauce, chicken, and lemon slices. Garnish with more parsley. Enjoy with a side salad, if desired.

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