As I mentioned last week, Michael told me that one of his favorite Italian dishes is Chicken Francese so I determined I needed to make a version. I thought it was funny I had never heard of this dish or had it with his Italian family but in my research found out it is actually an American-Italian dish and “Francese” translates to French. Well anyway, this turned out delicious!
Ingredients: (this was using 2 chicken breasts and served 2)
For chicken:
2 chicken breasts
1/2 cup almond flour
2 eggs
1/4 cup parmesan cheese
1 tsp Italian seasoning
3/4 cup white wine
3/4 cup lemon juice
3/4 cup chicken broth
5 Tbsp. butter
1/4 cup olive oil
1 tsp crushed garlic
Sea salt
For Zucchini:
5 zucchinis julienned into noodles
1 Tbsp butter
Sea Salt
Lemon Pepper (or just pepper if you don’t have lemon pepper)
Directions:
Using a meat tenderizer pound chicken breasts into thin cutlets between saran wrap, you can butterfly if needed. Salt both sides.
Put almond flour in 1 dish along with Italian seasoning
Put eggs into another dish and beat along with parmesan cheese
Get skillet going over medium high heat and add olive oil
When oil is hot take chicken cutlet and coat well in almond flour mixture, then dredge in egg/parmesan wash, then put into skillet. Cook for about 3 minutes until nicely browned and then flip to the other side for another 3 minutes or so.
Remove to plate.
To skillet add garlic, lemon juice, chicken broth, and white wine and bring to a boil for about 4-5 minutes, until it reduces a little. Add butter to skillet and stir until butter is melted. Put chicken cutlets back into the sauce and let it cook another 5 minutes or so in sauce until chicken is cooked through and sauce has thickened.
While that is finishing, in a pan melt a Tbsp of butter then add zucchini noodles to that and add salt and lemon pepper. Sautee about 5 minutes until softened and heated through. (this is definitely the way to do zucchini noodles instead of boiling them in water)
Using kitchen tongs, place the zucchini noodles in the center of a plate, then top with chicken cutler and spoon over sauce. Sprinkle with a little parsley for garnish (I used dried but fresh would be great).
Enjoy! I know we did!
jill wittwer
amy, this looks awesome! i can’t wait to try it. your new home is stunning! love the views and you’ve done a wonderful job decorating =) enjoy!!
~jill
amyreh
Thanks so much Jill!
hecookssheshops
This looks amazing!! I can’t believe we’ve never tried zucchini noodles, will have to try them now for sure!
amyreh
Yes, for sure!
Dayle Renee Kerr
Yummy…will definitely be on my recipe list!
Michelle
Yum I need to make this!
amyreh
Give it a try!
Rebekah
Oh yum. I’ve been looking for a spaghetti squash substitute since squash is no longer in season. I can hardly wait to try this on Saturday!
amyreh
Let me know how it turns out!