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Category: Poultry

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Chicken and Rice (IP)

Chicken and Rice (IP)

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Yield: 4 to 6

Adapted from: Simply Recipes

Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner.
Prep: 20 Cook: 25

For the sauce:

  • ¼cup dry sherry
  • ¾cup chicken broth
  • ½cup sour cream
  • ¼cup heavy cream
  • 1½tsp Italian seasoning
  • 1¼tsp salt
  • ½tsp ground pepper
  • ½tsp paprika

For the casserole:

  • 1TBS olive oil
  • 1medium onion, diced
  • ½lb cremini mushrooms, sliced
  • 2cloves garlic, minced
  • 1½lb (5 to 6) boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½cups long-grain white rice

To serve:

  • ¼cup chopped parsley


Whisk together the sauce:

In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.

Sauté the vegetables in the pressure cooker:

Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Add the chicken:

Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Add the rice and the sauce:

Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.

Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure cook the chicken and rice:

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Let the pressure release naturally for at least 10 minutes, then quick release the pressure:

by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Serve the casserole:

Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

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with Smoky Roasted Carrots & Chive Mashed Potatoes

Yield: 2

Hello Fresh

Tender chicken cutlets soak up the flavors of a sweet and tangy bourbon and brown sugar–infused marinade, roasted alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Prep: 10 Cook: 40

  • 1oz peach jam
  • 10oz chicken cutlets
  • ½tsp smoked paprika
  • 1TBS McCormick grill mates brown sugar bourbon seasoning
  • 5tsp rice wine vinegar
  • 12oz potatoes
  • 12oz carrots
  • ¼oz chives
  • 2TBS crème fraîche
  • salt & pepper
  • cooking oil
  • butter


Mix glaze & marinate chicken:

Adjust rack to top position and preheat oven to 425°F.

In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil. Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).

Pat chicken dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze, turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & cook potatoes:

Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Tip: Cover pot with a lid to bring water to a boil more quickly.

Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast carrots & chicken:

While potatoes cook, trim, peel, and halve carrots lengthwise, slice on a diagonal into ¼-inch-thick pieces.

Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, ½ tsp paprika, salt, and pepper.

Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes.

Glaze chicken:

Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.

Return to top rack and bake until glaze is tacky, 3 minutes. Transfer chicken to a cutting board.

Finish potatoes:

While chicken roasts, thinly slice chives.

Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.

Add chives, crème fraîche, and 1 TBS butter. Cook, stirring, until butter has melted, taste and season with salt and pepper if desired.

Finish & serve:

Slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.

Mandarin Orange Chicken & Broccoli

Mandarin Orange Chicken & Broccoli

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Rice & Buttery Green Beans

Yield: 2

Hello Fresh

Chicken and broccoli stir-fry in a delectable spicy-sweet glaze brightened with fresh mandarin orange juice and Thai chili sauce. Served with jasmine rice with a side of buttery, tender-crisp green beans.
Prep: 10 Cook:

  • 6oz green beans
  • 2scallions
  • 2TBS soy sauce
  • 8oz broccoli
  • 2mandarin oranges (or 1 4-oz can)
  • 10oz chopped chicken breast
  • 1TBS apricot jam
  • 1oz sweet Thai chili sauce
  • 1pkg microwavable rice
  • 1TBS sesame seeds
  • 5tsp rice wine vinegar
  • 1TBS cornstarch
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens.

Place green beans and 1 TBS butter in a medium microwave-safe bowl, cover with plastic wrap and microwave until tender, 2- to 3-minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper, toss to combine.

Cook:

Open the package of chicken and drain off any excess liquid.

Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper, cook, stirring occasionally, until chicken is cooked through, and broccoli is tender, 5- to 7-minutes.

Mix:

Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves.

To pan with chicken and broccoli, add orange-soy mixture and scallion whites, cook, stirring, until sauce has thickened, and everything is coated, 1- to 2-minutes. Taste and season with salt and pepper if desired.

Serve:

While sauce cooks, massage rice in package, snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper.

Drain broccoli and green beans.

Top rice with chicken, broccoli and green beans. Sprinkle with scallion greens and sesame seeds. Serve.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

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with Roasted Broccoli & Loaded Bacon Mashed Potatoes

Yield: 2

Adapted from: Hello Fresh

Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.
Prep: 10 Cook: 40

  • 8oz broccoli
  • ¼cup panko breadcrumbs
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 12oz potatoes
  • ¼oz chives
  • 1TBS fry seasoning (see below)
  • ½cup cheddar cheese
  • 2TBS mayonnaise
  • 4oz bacon
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep & mix crust:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives.

Place 1 TBS butter in a medium microwave-safe bowl, microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the Fry Seasoning and cheddar later), salt, and pepper.

Coat chicken:

Pat chicken dry with paper towels, season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet.

Evenly spread a thin layer of mayonnaise onto the tops of chicken (you might not use all the mayo), mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken & broccoli:

Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper.

Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes.

Tip: For a deeply golden crust, broil chicken for the last 2- to 3-minutes.

Cook potatoes & bacon:

While chicken and broccoli roast, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat, transfer bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.

Mash potatoes:

To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBS butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in half the bacon and half the chives. Season with salt and pepper.

Serve:

Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.

Fry Seasoning

1 TBS

1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

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with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 1tsp dried thyme
  • 4tsp Dijon mustard
  • 5tsp red wine vinegar
  • 1zucchini
  • 1tsp garlic powder
  • 10oz chicken cutlets
  • 4oz button mushrooms
  • 1½tsp sour cream
  • 1oz chicken stock concentrate
  • salt & pepper
  • cooking oil
  • butter


Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

Turn off heat, transfer to a cutting board. Wipe out pan.

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Blackened Chicken Penne

Blackened Chicken Penne

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with Charred Green Pepper & Monterey Jack

Yield: 2

Adapted from: Hello Fresh

This pasta may break the rules, but it does so deliciously: Instead of going the traditional Italian route, our chefs opted to mix things up with a jumble of Southwestern flavors. The chicken is seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Green pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.
Prep: 10 Cook: 15

  • 1long green pepper
  • 1tomato
  • 6oz penne pasta
  • 1oz chicken stock concentrate
  • 2scallions
  • 1clove garlic
  • 10oz chopped chicken breast
  • 1TBS blackening spice blend (see below)
  • 4TBS cream cheese
  • ¼cup Monterey jack cheese
  • 1tsp hot sauce
  • salt & pepper
  • olive oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.

Season chicken:

In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.

Pat chicken dry with paper towels, add to bowl and turn to coat.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain and set aside.

Cook veggies & chicken:

While pasta cooks, heat a drizzle of olive oil in a large pan over medium high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3- to 4-minutes.

Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic. Cook until fragrant, 1 minute.

Stir in half the tomato and a pinch of salt. Reduce heat to medium low.

Toss pasta:

Stir in cream cheese and ⅓ cup reserved pasta cooking water.

Add drained penne and cook, stirring, until thoroughly combined, 1- to 2-minutes. Turn off heat.

Add Monterey Jack, stock concentrate, 2 TBS butter, and as much hot sauce as you like, stir until butter melts. Season with salt and pepper.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Serve:

Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.

Blackening Spice Blend

2 TBS

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne

Chicken Schnitzel with Cranberry Mostarda

Chicken Schnitzel with Cranberry Mostarda

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and cheesy mashed potatoes

Yield: 2

Adapted from: Home Chef

Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw.

  • 12oz boneless skinless chicken breasts (filet mignon, or salmon)
  • 2russet potatoes
  • 12oz boneless skinless chicken breasts
  • 4oz slaw mix
  • 2½oz canned whole berry cranberry sauce
  • 2oz brewpub style mustard
  • 2oz sour cream
  • 2smoked gouda slices
  • 1oz pretzels
  • ½oz honey
  • ½tsp garlic salt
  • olive oil
  • salt & pepper
  • cooking spray


Start:

Turn oven on to 425°F. Let preheat, at least 10 minutes

Start the mashed potatoes:

Peel and cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

While potatoes cook, continue recipe.

Prepare the chicken:

Pat chicken dry.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4″ thickness. Gallon bags make cleaning up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Finely crush pretzels until consistency of breadcrumbs. For the best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.

Place chicken onto crushed pretzels, pressing gently to adhere to both sides.

Fry the chicken:

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of pretzels to it. It should sizzle gently. If it browns immediately, turn the heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165°F, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

While chicken cooks, continue recipe.

Finish the mashed potatoes:

Tear cheese into small pieces.

Add half the reserved potato cooking water, garlic salt, cheese, sour cream, and a pinch of salt to pot with potatoes. Mash until combined and smooth.

If it is too thick, add additional reserved potato cooking water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm.

Make slaw, make mostarda, and finish dish:

In a mixing bowl, combine slaw mix, half the mustard (reserve remaining for mostarda), honey, 1 tsp. water, and 1 tsp. olive oil. Set it aside and rest, 5 minutes.

While the slaw rests, in a microwave-safe bowl, combine cranberry sauce and remaining mustard. Microwave uncovered until heated through, 15-30 seconds.

Carefully remove from microwave and stir to combine. Set it aside.

Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mostarda. Bon appétit!

Lemon-Garlic Beurre Blanc Chicken

Lemon-Garlic Beurre Blanc Chicken

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Yield: 2

Adapted from: Home Chef

Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with sautéed green beans and mushrooms.

  • 12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon)
  • 8oz Green Beans
  • 6oz Cremini Mushrooms
  • 1oz Cream Cheese
  • ⅘oz Lemon Garlic Butter
  • ⅓oz Butter
  • ½tsp Garlic Salt
  • Olive oil
  • Salt & pepper
  • Cooking spray


Prep:

Turn oven on to 425°F. Let preheat, at least 10 minutes

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Quarter mushrooms.

Trim ends off green beans, if necessary, and halve.

Pat chicken dry and season both sides with a pinch of salt and pepper.

Cook the chicken:

Place a large non-stick pan over medium heat and add 2 tsp olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

Remove from burner. Transfer chicken, seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Cook the vegetables:

Return pan used to cook chicken to medium-high heat and add 2 tsp olive oil.

Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.

Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.

If green beans need more time, add 2 TBS water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.

Remove from burner and stir in plain butter until coated. Cover and set aside.

Make the sauce:

Place a small pot over medium-high heat. Add 2 TBS water and cream cheese to hot pot. Bring to a simmer.

Once simmering, stir until smooth and creamy, 1-2 minutes.

Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

Finish the dish:

Plate dish as pictured, top chicken with sauce. Bon appétit!

Chicken Francese & Salad

Chicken Francese & Salad

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Yield: 2

Adapted from: Dinnerly

Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
Prep: 10 Cook: 20

  • 1romaine heart
  • 1plum tomato
  • 2lemons
  • 1pkt chicken broth concentrate
  • 10oz pkg boneless, skinless chicken breast
  • 2oz mayonnaise
  • garlic
  • 1large egg
  • ½cup AP flour
  • salt & pepper
  • olive oil
  • butter


Prep ingredients:

Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato, then cut crosswise into ½-inch thick pieces. Squeeze 2 tsp lemon juice into a liquid measuring cup. Add chicken broth concentrate and ½ cup water, stir to combine and set aside.

Make dressing:

Finely chop 1 TBS garlic. In a large bowl, stir to combine the mayo, half of the chopped garlic, 1 TBS water, and a squeeze of lemon (about 1 tsp). Season to taste with salt and pepper, set aside until ready to serve. Cut the remaining lemon into wedges for serving.

Prep chicken:

Whisk 1 large egg in a shallow bowl: season with salt and pepper. In a second shallow bowl, stir to combine ½ cup flour and ½ tsp salt. Pat chicken dry, pound to an even ¼-inch thickness, if desired. Season all over with salt and pepper.

Bread & cook chicken:

Dip chicken in egg, let excess drip back into bowl. Press into flour, tap off excess. Heat ⅛-inch oil in a medium skillet over medium-high until shimmering. Add chicken, cook until golden-brown and cooked through, 4–5 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic and 1 TBS butter, whisk until melted, 30 seconds.

Finish sauce & serve:

To skillet with garlic, add broth mixture, scraping up any browned bits from the bottom. Season to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes. To bowl with dressing, add lettuce and tomatoes, toss to coat. Serve Chicken Francese with pan sauce spooned over top and salad alongside. Pass lemon wedges for squeezing. Enjoy!