Chicken Francese with Couscous

Chicken Francese with Couscous

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the sauce:

  • 3

    tablespoons unsalted butter, divided

  • 1

    small onion, minced (about ⅓ cup)

  • 1

    tablespoon all-purpose flour

  • ½

    cup dry white wine

  • cup lemon juice from 2 lemons (zest of 1 reserved for couscous)

  • cups low-sodium chicken broth

  • Table salt and ground black pepper

  • 1

    cup all-purpose flour

  • Table salt and ground black pepper

  • 2

    large eggs

  • 2

    tablespoons milk

  • 4

    boneless, skinless chicken breasts, pounded to ¼ inch thickness (or chicken cutlets)

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon olive oil

  • 2

    tablespoons minced

  • fresh parsley leaves

  • For the couscous:

  • 1⅓

    cups uncooked couscous

  • 1

    tablespoon EVOO – Extra Virgin Olive Oil

  • 2

    cups chicken stock

  • Pinch of salt

  • 1

    6-ounce bag baby spinach

  • ½

    cup halved cherry tomatoes

  • Zest of one lemon

  • Parsley

  • See more at: http://www.rachaelrayshow.com/food/recipes/19642_chicken_francese_with_couscous_with_baby_spinach_grape_tomatoes_and_lemon_zest/#sthash.FPRVtIzn.dpuf

Directions

Place an oven rack in the middle of the oven and preheat to 200°F. Set a wire rack on a foil-lined, trimmed baking sheet and place in oven. For the sauce, heat 1 tablespoon butter in a medium, nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2-3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10-15 minutes. Strain sauce through mesh strainer, return to saucepan and set aside. For the chicken, whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a pie plate. In a second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in the seasoned flour then shake off any excess. Transfer cutlets to the egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. When foam subsides, place 4 cutlets in skillet. Cook until well-browned, 1 1/2-2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30-60 seconds. Transfer cutlets to a wire rack in oven. Wipe out skillet with paper towels. For the couscous, bring broth, EVOO and salt to a boil. Stir in couscous. Put baby spinach on top and cover. Let stand for about 7 minutes. Fluff with a fork and add cherry tomatoes and lemon zest and parsley. Taste for salt and pepper. Transfer sauce to the empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove chicken from oven and place cutlets into the skillet. Turn to coat with sauce then transfer 2 cutlets to each plate. Spoon couscous onto plates than top with two cutlets per person. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately.


Nutrition

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