Monday, January 18, 2010

Chicken Francaise with Rosemary and Mushrooms

Mushrooms are a fact of life in my home and I try to incorporate them into as many dishes as I can. They are not ordinarily an ingredient in the Italian-American creation Chicken Francaise but I think they work quite well with it. The classic taste of mushrooms, rosemary, lemon and garlic envelop tender chicken that has been enrobed in a very flavorful almond flour and then coated with egg. You have to throw out the rule book when preparing Chicken Francaise and end with an egg dip because it is the tender beaten egg that gives it such a special flavor. I hope you enjoy.

Chicken Francaise with Rosemary and Mushrooms


4 - 4 ounce boneless skinless chicken breasts
1/4 cup almond flour, fine grind
1 Tbsp. Parmesan cheese, grated
1 tsp. lemon zest, grated
1 tsp. parsley, minced
2 eggs, beaten well (egg substitute can be used)
2 cups cremini or white button mushrooms, sliced
5 cloves garlic, minced
1 tsp. dried rosemary
1/2 cup dry white wine
1/2 cup low sodium chicken stock
1 lemon, juiced
black pepper
vegetable or olive oil spray
1 Tbsp. capers, rinses (optional)

Place chicken breasts into a zip top bag, one at a time, not sealing the bag all the way and pound with a mallet until they are about 1/4" thick. Remove from bag, trim any visible fat and discard.

Combine almond flour, Parmesan cheese, parsley, lemon zest and season with black pepper. Dredge chicken breasts in mixture to lightly coat. Place on rack.

Place a large saute pan on medium heat and coat with vegetable spray. Dip the chicken breasts into the beaten egg and saute. Saute about 4 to 5 minutes per side turning carefully with a spatula. Don't crowd the pan and do in batches if needed. Remove to plate when done and tent with aluminum foil to keep warm.

Lightly coat pan once again with vegetable spray and saute the mushrooms, garlic and rosemary on medium high heat. Season with black pepper if desired. Remove pan from heat and add the wine, return pan and add the chicken stock and lemon juice. Bring to a simmer and reduce liquid by about one third. Add the chicken back into pan to warm through for about 2 or 3 minutes and add capers if desired.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 242.4
Total Fat 7.6 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.1 g
Cholesterol 172.2 mg
Sodium 386.6 mg
Potassium 268.8 mg
Total Carbohydrate 6.1 g
Dietary Fiber 1.5 g
Sugars 1.2 g
Protein 29.9 g

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