Lemon Chicken Francese over Italian Herb & Parmesan Salad
Tender, golden Chicken Francese in a silky lemon and white wine sauce, finished with fresh rosemary and parsley, served over Fresh Express® Italian Herb & Parmesan Chopped Kit. Bright, savory, and perfectly balanced restaurant classic, made weeknight easy with a fresh salad base that keeps every bite feeling light but satisfying.
Ingredients
- 1 (10.8-ounce) package Fresh Express® Italian Herb and Parmesan Chopped Kit
- 4 chicken breasts
- 1/3 cup + 1 tablespoon flour
- 2 eggs beaten
- 2 teaspoons salt, split
- 1 teaspoon pepper, split
- 2 lemons, 1 juiced and 1 thin sliced
- ½ cup dry white wine
- ¾ cup chicken stock
- ¼ cup heavy cream
- ¼ cup neutral oil
- 1 tablespoon dried parsley
- 1 tablespoon rosemary, chopped
- 3 tablespoons butter
Instructions
- Place each chicken breast in a gallon-sized bag and pound to an even 1/2-inch thickness, using the flat end of a meat mallet or small sauté pan.
- In a shallow bowl mix 1/3 cup of flour, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. In a separate bowl, place the 2 eggs and mix with 2 tablespoons of water. Dredge each pounded chicken breast in the seasoned flour, then dip in egg, followed again by the flour.
- In a wide, high-walled pan, heat the oil over medium-high. Place the breaded chicken carefully into the pan and fry until golden brown. Flip over and continue to fry until golden brown and the internal temperature is 165°F. Remove from oil and rest on paper towels.
- Thinly slice one lemon. In a saucepan, melt 1 tablespoon of butter over medium heat and add the lemon slices, cooking for about 2-3 minutes. Remove the lemon slices (do not dispose) and add the remaining butter. Once the butter melts, add 1 tablespoon of flour and cook for 3-4 minutes.
- Add the white wine and simmer for 2-3 minutes. Add the chicken stock and heavy cream and continue to cook for an additional 4-5 minutes, until thickened. Remove from heat and add the lemon juice, parsley, and rosemary, and finish with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place the chicken into and cover with the sauce. Top with the cooked lemon slices.
- In a mixing bowl, empty contents of Fresh Express® Italian Herb and Parmesan Chopped kit, including add-ins and dressing, and toss until fully combined. Split salad among 4 plates, placing a chicken cutlet over the salad. Spoon more sauce on the chicken if desired and enjoy!
Notes
Chef Tips:
- - Plate the chicken last to prevent the greens from wilting too quickly.
- - Try to get the chicken to a uniform thickness so the cutlet cooks at the same time.
- - Let the breaded cutlets sit on a wire rack for 5 minutes before cooking to create a sturdier crust that doesn’t peel off while cooking.