Chicken Francaise with Garlic Parmesan Zoodles

Chicken Francaise consists of lightly breaded chicken served in a white wine, lemon butter sauce. The dish is simple but the flavors work perfectly together along with garlic parmesan zoodles.

Servings 4
Notice: Undefined variable: tick in /code/wp-content/themes/fluffy-JustBare/single-recipe.php on line 97 Notice: Undefined variable: delay in /code/wp-content/themes/fluffy-JustBare/single-recipe.php on line 97
Total Time: 40 minutes
Notice: Undefined variable: tick in /code/wp-content/themes/fluffy-JustBare/single-recipe.php on line 103
Servings: 4
Total Time: 40 minutes

Ingredients

  • Parmesan Lemon Butter Chicken
    • 4 Just Bare Breaded Chicken Breast Fillets
    • 1 tbsp olive oil
    • 2 shallots, peeled and minced
    • 4 cloves of garlic, sliced
    • ½ cup white wine
    • ½ cup chicken broth
    • 1 stick of butter, cubed/cold
    • ½ lemon, juiced
    • ¼ cup fresh parsley, minced
    • Salt
    • Freshly cracked black pepper
  • Garlic Parmesan Zoodles
    • 2 tbsp olive oil
    • 4 cloves of garlic, sliced
    • 1 tsp crushed red chili flakes
    • 2 lbs spiralized zucchini (fresh or frozen)
    • ¼ cup freshly grated parmesan cheese
    • Salt
    • Black pepper

Nutrition Facts

Servings 4

Amount Per Serving
Calories 485
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 25%
Sodium 1445mg 63%
Total Carbohydrate 45g 16%
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

  1. Preheat the air fryer to 350°F.
  2. Place frozen chicken pieces in the basket in a single layer and cook for 15-17 minutes until chicken reaches a minimum internal temperature of 165°F.
  3. Heat olive oil in a large pan over medium heat.
  4. Add diced shallot and garlic and saute until fragrant, about 3-4 minutes.
  5. Deglaze pan with white wine and reduce by half. Add chicken broth and reduce the entire mixture by 50%.
  6. While simmering, add cold butter and quickly swirl the pan to emulsify the butter.
  7. Immediately reduce heat to low, add lemon juice and cooked chicken fillets. Lightly simmer for 8-10 minutes. Finish with parsley, salt, and black pepper to taste. Keep Warm.
  8. For the zucchini, heat olive oil in a separate pan.
  9. Lightly toast garlic and chili flakes until fragrant, about 3 minutes.
  10. Add spiralized zucchini and toss to combine – cook until just tender but not overcooked. Spiralized zucchini cooks fast so keep an eye out!
  11. Remove pan from heat, toss in freshly grated parmesan cheese, and season to taste with salt and black pepper.