Description
A zesty, flavorful twist on chicken Francese with a hint of spice. Perfect for experimenting with chicken dishes you’ll love!
Ingredients
Scale
- 2 large chicken breasts
- 1/3 cup Parmigiano Reggiano, grated (plus more for topping)
- 1/4 cup flour
- 2 lemons (1 for zest, 1/2 kept whole, and the other half cut into halved wheels)
- 1/2 cup white wine
- 16 oz chicken broth
- 1 shallot, finely diced (brunoise)
- 2 garlic cloves, minced
- 2 Fresno chiles, minced
- 12 basil leaves (plus more for topping)
- 2 tbsp chives (plus more for topping)
- 5 tbsp unsalted butter
- 1 tsp soy sauce
- 2 tsp honey
- Salt and pepper, to taste
- Olive oil, for frying
Instructions
-
Prepare the Chicken:
- Slice the chicken breasts and pound them to your desired thickness.
- Mix the flour, grated Parmesan, salt, and pepper in a shallow dish.
-
Cook the Chicken:
- Preheat a pan on high for 2 minutes, then reduce to medium-high and add plenty of olive oil.
- Pat the chicken breasts dry, coat them in the flour-Parmesan mixture, pressing firmly to adhere.
- Fry the chicken until golden on both sides, about 2-3 minutes per side.
-
Caramelize the Lemons:
- In another preheated pan, add a little olive oil and cook the halved lemon wheels for 2-3 minutes per side until caramelized. Remove and chop finely.
-
Make the Sauce:
- On medium heat, sauté the shallot, Fresno chiles, and garlic in olive oil.
- Deglaze the pan with white wine, allowing it to reduce by half.
- Stir in chicken broth, lemon zest, honey, and soy sauce. Simmer until reduced by half.
- Squeeze in the juice of half a lemon, then add the chopped caramelized lemons, basil, and chives. Cook for another 2 minutes.
-
Finish the Sauce:
- Turn off the heat and whisk in the butter until emulsified.
-
Serve:
- Plate the chicken and pour the sauce over it. Garnish with extra chives, basil, Parmesan, and black pepper.
Notes
- You can use chicken thighs instead of breasts for a different texture.
- Adjust the spice level by using more or fewer Fresno chiles.
- Serve with a side of rice, pasta, or vegetables to complete the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 480kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg