Not Your Mom's Chicken Francaise

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Chicken francaise is a popular dish and, while some may say “if it ain’t broke, don’t fix it,” I learned from my father that sometimes it can be fun to change it up a bit. This recipe is definitely a new spin on an old favorite.

Serves 3.

What you’ll need:
2 tbsp olive oil
1 tbsp garlic, crushed
1 bunch Swiss chard, no stems
1 1/2 lbs thin-sliced chicken
Juice of 1 1/2 lemons
2 cups chicken stock
2 tsp cholula hot sauce
2 tsp dried basil
2 tsp dried parsley
1/2 cup dry white wine
Flour

Directions:
Preheat the oven to 170.

Dredge the chicken in flour.

Heat the oil in a skillet and saute the chicken for approximately 5 minutes per side or until browned. Keep warm in the oven.

Add the garlic to the skillet and saute on low heat for one minute. Pour in the wine and deglaze. Then, add the lemon juice, hot sauce, and chicken stock. Stir and turn the stove to medium-high heat. Cook for 5-10 minutes before adding the swiss chard. Cook for about 3 minutes or until the swiss chard wilts. Stir in the basil and parsley. Let it cook for one more minute.

Serve the chicken over the swiss chard with quinoa.

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