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Pan-Fried Francese-Style Chicken
with Arugula & Green Bean-Potato Salad
40 MIN
4 Servings
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.
Get Plans-
NutritionPER SERVING
-
Calories520 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
2 Farm Eggs
- ½ cup All-Purpose Flour
- 4 oz Cherry Tomatoes
- 2 oz Arugula
- 1⅛ lbs Red Potatoes
- 1 Lemon
- ¾ lb Green Beans
- 1½ Tbsps Whole Grain Dijon Mustard
- 1 Shallot
- ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
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!
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!
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