Chicken Francaise
Chicken in a Creamy Lemon Sauce with Green Beans
Chicken Francaise isn't French at all! It was created in America by Italian immigrants, and popularised in New York.
Cals 775 · Prot 70 · Carbs 36 · Fat 44
Low Carb
35 min
Chicken Francaise isn't French at all! It was created in America by Italian immigrants, and popularised in New York.
Cals 775 · Prot 70 · Carbs 36 · Fat 44
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Grated Parmesan
4*
60 Grams
Corn starch
30 Grams
Organic Eggs
5*
1 Piece
Sauce
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Lemon
1 Piece
Chicken stock cube
4*5*9*15*
1 Piece
Water
100 ML
Cooking cream
4*
200 ML
To serve
Green beans
150 Grams
Green peas
150 Grams
Butter
4*
10 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3222 / 775 |
| Fats (g) | 44.2 |
| of which saturated (g) | 21.9 |
| Carbohydrates (g) | 36 |
| of which sugars (g) | 9 |
| Fibers (g) | 5.8 |
| Proteins (g) | 69.5 |
| Salt (g) | 4.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and mince the garlic cloves.
- Finely chop the parsley.
- Slice the lemon into thin slices.
- Slice each chicken breast in half to make two thinner chicken escalopes.
Tip! Slice each chicken breast as if you were cutting a burger bun, so you are left with two thinner chicken pieces.
2 Coat chicken
- Add the grated Parmesan to a shallow bowl.
- Add the corn starch to a separate second shallow bowl and season with salt and pepper.
- Add the eggs to a third shallow bowl with a pinch of salt and pepper and whisk.
- Turn each chicken escalope in the seasoned corn starch.
- Dip each in beaten egg and finally coat in the Parmesan.
3 Fry chicken
- Heat a pan over a medium-high heat with a generous drizzle of oil.
- Once hot, add the coated chicken breast.
- Cook for 5 min, flipping halfway, or until golden and crispy.
- Once cooked, transfer to a plate lined with kitchen paper.
- Reserve the pan (wipe it clean).
Tip! Make sure to use a non stick pan to prevent the cheese from sticking!
4 Make sauce
- Return the pan to a medium heat and fry the garlic for 1 min.
- Add 0.5 stock cube, the measured water, cooking cream and lemon slices.
- Simmer for 4 min until thickened.
- Once thickened, add half of the parsley.
- Season to taste with salt and pepper.
5 Boil green beans
- Meanwhile, trim the green beans.
- Cook the green beans in a pot of salted boiling water for 3 min.
- Add the peas, and cook for 2 min further.
- Drain once cooked.
6 Serve
- Add the chicken to the creamy sauce and divide among plates.
- Top the green beans and peas with the butter.
- Serve the Chicken Francaise with a side of Green Beans.
Tip! If you want your chicken to stay crisp, divide the sauce between plates first and top it with the chicken.
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