Pan-Fried Francese-Style Chicken with Arugula & Green Bean-Potato Salad

Pan-Fried Francese-Style Chicken

with Arugula & Green Bean-Potato Salad

40 MIN
4 Servings
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From the Test Kitchen

Chicken Francese is a celebrated preparation, traditionally featuring chicken coated in egg and pan-fried, then served with a lemon-based sauce. For this succulent adaptation, we’re capturing that characteristic lemon flavor in two unique ways. We’re using a splash of lemon juice to dress Parmesan-dusted arugula, served atop our crispy chicken. And on the side, our warm potato and green bean salad eagerly soaks up the flavors of a bright lemon vinaigrette.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed the lemon. Peel the shallot and finely chop to get 2 tablespoons (you may have extra); place in a large bowl with the juice of 3 lemon wedges. Cut the potatoes into bite-sized pieces. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces on an angle. Crack the eggs into a medium bowl; beat until smooth. Halve the tomatoes.

Cook the potatoes & green beans:
2 Cook the potatoes & green beans:

Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until slightly softened. Add the green beans. Cook 2 to 3 minutes, or until the beans are bright green and the potatoes are tender when pierced with a fork. Drain thoroughly.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes cook, place the flour in a medium bowl; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off). Carefully add to the pan; cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Transfer to a serving dish and set aside in a warm place.

Make the green bean & potato salad:
4 Make the green bean & potato salad:

To make the dressing, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Add the tomatoes and cooked potatoes and green beans to the bowl of dressing; gently toss to coat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Dress the arugula & serve your dish:
5 Dress the arugula & serve your dish:

Just before serving, in a large bowl, combine the arugula, cheese and the juice of the remaining lemon wedge; season with salt and pepper. Drizzle with olive oil; toss to mix. Season with salt and pepper to taste. Top the cooked chicken with the dressed arugula. Serve with the green bean and potato salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Quarter and deseed the lemon. Peel the shallot and finely chop to get 2 tablespoons (you may have extra); place in a large bowl with the juice of 3 lemon wedges. Cut the potatoes into bite-sized pieces. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces on an angle. Crack the eggs into a medium bowl; beat until smooth. Halve the tomatoes.

2 Cook the potatoes & green beans:

Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until slightly softened. Add the green beans. Cook 2 to 3 minutes, or until the beans are bright green and the potatoes are tender when pierced with a fork. Drain thoroughly.

Cook the potatoes & green beans:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes cook, place the flour in a medium bowl; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off). Carefully add to the pan; cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Transfer to a serving dish and set aside in a warm place.

4 Make the green bean & potato salad:

To make the dressing, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Add the tomatoes and cooked potatoes and green beans to the bowl of dressing; gently toss to coat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the green bean & potato salad:
Dress the arugula & serve your dish:
5 Dress the arugula & serve your dish:

Just before serving, in a large bowl, combine the arugula, cheese and the juice of the remaining lemon wedge; season with salt and pepper. Drizzle with olive oil; toss to mix. Season with salt and pepper to taste. Top the cooked chicken with the dressed arugula. Serve with the green bean and potato salad on the side. Enjoy!

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