Chicken Francese with Peas
Add a dose of springtime to the classic chicken dish
Chicken francese is one of the easiest ways to fancy up uninspired chicken cutlets. The simple formula of quick panfried chicken with a white wine-butter sauce is low lift and quick, plus it looks and tastes elegant AF. To add to the ease of this dish, we combine our veggies (seasonally appropriate spring peas) with our main for a one-skillet meal.
In a shallow plate, season 1 cup of all-purpose flour with salt and pepper to taste, and in a shallow bowl, beat 2 eggs. Dredge 1 pound of skinless, boneless chicken cutlets first in the flour, then in the egg. Over medium heat, cover the bottom of a large sauté pan with a thin slick of olive oil and panfry the cutlets until golden brown and cooked all the way through, 5 to 6 minutes per side. Remove from the pan and set aside. Drain some of the excess oil, leaving about 3 tablespoons.
While the pan is still hot, add ¼ cup of white wine. As the wine deglazes the pan, scrape up any brown bits stuck to the bottom. Add 3 tablespoons of unsalted butter and whisk together into a sauce. Add a ½ cup of spring peas (fresh or thawed frozen) and toss to coat in the sauce, warming throughout. Season to taste. Remove from the heat and pour the peas and sauce over the plated chicken. Garnish with chopped parsley and chives.
Get more spring chicken recipes:
• One-Skillet Chicken with Spring Veggies
• Crispy Spring Chicken with Herb Sauce
• Springy Chicken Salad Toasts