Chicken Francese with Penne and Haricots Verts
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 4 ouncesharicots verts
- 1/8 ounceparsley
- 1/2 cupflour
- 2boneless skinless chicken breasts
- 6 ouncesmini penne
- 3 packetsunsalted butter
- 1chicken bouillon cube
- 1/4 cupwhite wine
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 13 x 9" large baking dish (optional)
- plastic wrap
- meat mallet (optional)
- 12" large nonstick pan
Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once); thinly slice crosswise on a diagonal. Roughly chop parsley leaves and stems. Thinly slice half of lemon into rounds. Peel shallot and thinly slice into rings. Reserve 2 teaspoons flour for Step 5; place remaining flour on a large plate and season with ¼ teaspoon salt and pepper as desired.
In a large shallow bowl or baking dish, whisk 1 egg. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge again in flour, pressing to adhere.
Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer chicken to a paper towel–lined plate to drain; reserve oil in pan, off heat, for Step 5.
Cook pasta and haricots verts
While chicken cooks, season boiling water generously with salt. Stir in mini penne and cook for 6 minutes (move on to the next step—but don't forget to come back!). Then, stir in haricots verts; cook until pasta is al dente and haricots verts are tender, 1 minute more. Reserve ¾ cup pasta cooking water, then drain and set aside.
Return pan from chicken to medium-high heat with butter. When butter is foamy, add shallot and lemon rounds; cook, stirring, until softened, 2-3 minutes. Add bouillon cube and reserved 2 teaspoons flour. Cook, stirring and breaking up cube, until combined. Stir in white wine, juice of remaining lemon, and reserved pasta cooking water. Return chicken to pan, nestling partway into sauce; simmer until sauce is thickened, 2-3 minutes more.
Plate chicken Francese
Divide penne and haricots verts between serving plates and top with chicken Francese. Taste sauce and add salt and pepper as desired, then pour over chicken and pasta (feel free to discard the lemon rounds, or set aside to use as a flavorful garnish). Garnish with parsley and lemon rounds, if desired. Enjoy!