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Chicken Francese

Chicken Francese with Herb-Roasted Potatoes and Broccolini

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Recipe Details


Although it’s inspired by French flavors, chicken Francese is thought to be an Italian preparation, in which chicken is breaded and pan-fried, then coated in a pan sauce flavored with white wine, lemon, and butter. Here, we’re staying true to the classic, and serving it with red-skinned potatoes roasted with thyme and rosemary, along with broccolini. This hearty meal will become an immediate favorite, we’re sure of it.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 700
  • Protein 50g
  • Total Carb 45g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • parsley
    1/8 ounce
  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • broccolini
    8 ounces
  • lemon
  • shallot
  • flour
    1/4 cup
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • white wine
    1/4 cup
    white wine
  • chicken stock
    8 ounces
    chicken stock
  • thyme
    1/8 ounce
  • rosemary
    1/8 ounce

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Let butter soften at room temperature. Rinse all produce. Finely chop parsley leaves. Roughly chop enough rosemary and thyme leaves to yield 1 teaspoon of each. Discard herb stems. Cut potatoes into 1-inch pieces. Trim and discard woody bottoms of broccolini, then cut into 1-inch florets with long stems. Halve lemon; thinly slice 1 half, removing any seeds. Peel shallot, halve, and thinly slice.

  2. Roast Potatoes and Broccolini

    Roast Potatoes and Broccolini

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, chopped rosemary and thyme, ¼ teaspoon salt, and pepper as desired. On a separate baking sheet, toss broccolini with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast together until broccolini begins to brown, 5-7 minutes. Remove broccolini, and stir potatoes. Continue roasting potatoes until golden brown, 10 minutes more.

  3. Prepare Chicken

    Prepare Chicken

    While vegetables roast, set aside ½ tablespoon flour in a small bowl, reserving for sauce. Pour remaining flour onto a large plate, and season with ¼ teaspoon salt and pepper. In a large shallow bowl, whisk together 1 egg and 1 tablespoon water. Pat chicken dry with paper towel and season all over with ¼ teaspoon salt and pepper. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off, then place on a plate.

  4. Sear Chicken

    Sear Chicken

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add chicken and sear until golden brown, 5-6 minutes per side. Transfer chicken to a plate, leaving behind any juices in pan to make sauce, and set aside. Meanwhile, add softened butter to small bowl with reserved ½ tablespoon flour and, using your fingers, knead together until fully blended to form a smooth paste.

  5. Make Francese Sauce

    Make Francese Sauce

    Return pan from chicken to medium heat, add shallot, and cook until soft, about 3 minutes. Add wine and juice of ½ lemon and cook, scraping up brown bits from bottom of pan, 1 minute. Add chicken stock. Bring to a boil over high heat, then reduce heat to medium and cook until liquid is slightly reduced, 5 minutes. Whisk in butter-flour mixture until fully dissolved, 30 seconds. Then, add lemon slices and half of parsley.

  6. Plate Chicken Francese

    Plate Chicken Francese

    Return chicken to pan with sauce, still over medium heat, and turn to coat. Cook until warmed through, about 3 minutes. Divide herb-roasted potatoes and broccolini between serving plates. Transfer chicken to plates and spoon over Francese sauce. Garnish with remaining parsley, and dig in!

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