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)
2 chicken breasts
1/2 cup almond flour
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
5 zucchinis julienned into noodles
1 Tbsp butter
Lemon Pepper (or just pepper if you don’t have lemon pepper)
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!