Chicken Francaise with Buttered Spinach
Making a super simple, Chicken Francaise Classic 70’s dish that will no doubt WOW you!
Make this dish with the gorgeous Lemon Butter Sauce and top it off with some spinach to bring out some extra Flavour.
Ingredients
- 4 x 250g Chicken Breast
- Flour for dredging
- 4 tbsp sweet Butter
- 1 tbsp Lemon Olive Oil
- 2 whole Eggs
- 2 minced Shallots
- 1 bag Fresh Spinach Leaves
- 2 minced Shallots
- 2 tbsp Lemon Juice
- 2 tbsp Butter
- 2 tbsp Lemon Vinegar
- 2 tbsp chopped Parsley
- Salt and Pepper to taste
Method.
- Preheat Oven to 180°
- Using plastic wrap, pound the chicken breasts to ¼ inch thick.
- Dredge the chicken with a light coating of seasoned flour.
- In a saute pan, heat 1 tbsp butter with the lemon olive oil.
- Dredge the floured chicken in the egg wash and immediatly cook in a pan until golden brown on both sides
- Set aside or keep in a warm oven.
- In the same pan, add a touch more lemon Olive Oil and saute the shallots until light golden brown.
- Add the spinach and cook until wilted.
- Remove and top each ckicken breast with a couple tablespoons of the cooked spinach.
- In the same pan or a sauce pan, add a couple tablespoons of butter and saute the shallots until light golden brown
- add the lemon juice, vinegar, the chopped parsley and 2 tbsp butter to offset the lemon
- Adjust seasoning with salt and pepper.
