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

step-by-step

instructions

Cook Along

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.

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.

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!