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Chicken Francese

35 min. | 761 kcal | easy |
Family, Favorite
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1. Setup Bring a pot of salted water to a boil. Slice one lemon and zest the other. Chop the parsley. Slice the chicken breasts in half horizontally. Whisk the sour cream with 1/2 2P | 3/4 3P cup of water.
2. Cook the pasta Cook the pasta 8-10 minutes until tender. Drain and mix with a drizzle of oil and the parsley. Keep warm.
3. Cook the chicken Put the the flour in a plate. Add salt and pepper to the chicken then coat with the flour. Heat a drizzle of oil in a pan over medium-high heat. Cook the slices of chicken 3-4 minutes on each side. Remove from the pan.
4. Make the lemon sauce Add 1 tbsp of butter to the pan with the lemon slices. Cook for 2-3 minutes.
5. Add the spinach Add the lemon zest, the juice of half a lemon, 1 tbsp of butter, the broth cube and the sour cream mixture to the pan. Mix well. Simmer over medium heat for 2-3 minutes. Add the spinach and cook for 1 minute. Put the chicken back in the pan to reheat them.
6. Plate your dish Serve the chicken and the sauce with the pasta. Garnish with parsley Kids can squeeze a lemon wedge on their plate. Bon appétit!
2 unit Chicken Breast
2 unit Lemon
2 unit Sour Cream
180 g Linguine
50 g Baby Spinach
30 ml All-Purpose Flour
1 unit Chicken Broth Cube(s)
1 unit Fresh Italian Parsley
What you need pan, pot, strainer, whisk, tongs, microplane/zester
761 kcal
% daily value
% daily value
carbohydrate 85g
fat 11g
cholesterol 203mg
fiber 5g
protein 77g
saturated 3g
sodium 152mg
sugar 4g
trans 0g