Chicken Francese with Herb-Roasted Potatoes and Broccolini
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Ingredients & Equipment
What we send
- 2 packetsunsalted butter
- 1/8 ounceparsley
- 12 ouncesred-skinned potatoes
- 8 ouncesbroccolini
- 1/4 cupflour
- 2boneless skinless chicken breasts
- 1/4 cupwhite wine
- 8 ounceschicken stock
- 1/8 ouncethyme
- 1/8 ouncerosemary
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- 10" medium high-sided pan
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.
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.
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.
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.
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.
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!