Chicken Francese with Penne Pasta

Ingredients

• 4 boneless, skinless chicken breasts (Already marinated with herbs; about 170 g each)
• mixed herbs (Used to marinate the chicken; amount not stated)
• 1 cup all-purpose flour (For coating the chicken)
• 2 eggs (Beaten, for dipping the chicken)
• 0.25 cup olive oil (For pan-frying the chicken; excess is removed before making the sauce)
• 12 oz penne pasta (Cooked separately according to package directions)
• 4 tbsp unsalted butter (For the lemon-wine sauce)
• 0.5 cup dry white wine (For the sauce; the transcript appears to say white wine)
• 0.25 cup lemon juice (Freshly squeezed; adjust to taste)
• salt (To taste, for the chicken, pasta, and sauce)
• black pepper (To taste)
• 2 tbsp fresh parsley (Chopped, for finishing)

Steps

1. 1

   If the chicken is not already prepared, marinate the chicken breasts with mixed herbs. Pat the breasts dry enough that the coating will adhere securely.

2. 2

   Set up two shallow dishes: place the flour in one and beat the eggs in the other. Season the flour and beaten eggs lightly with salt and black pepper.

3. 3

   Coat each chicken breast on both sides with flour, shaking off the excess. Dip the floured chicken into the beaten egg, turning to coat completely, and allow excess egg to drip back into the dish.

4. 4

   Bring a large pot of well-salted water to a boil. Add the penne and cook according to the package directions until al dente. Drain, reserving a small amount of pasta water if desired, and keep warm.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Wait until the oil is visibly hot and shimmering, with a little smoke beginning to appear, before adding the chicken; adding it to cool oil can cause the egg coating to detach.

6. 6

   Add the coated chicken breasts to the hot oil in a single layer. Pan-fry until the underside is golden and the coating is set, about 3 to 4 minutes. Turn and cook the second side until golden and the chicken reaches 165°F (74°C) internally, about 3 to 4 minutes more.

7. 7

   Transfer the chicken to a plate and let the excess oil drain. Carefully pour off excess oil from the skillet, leaving the browned bits behind for the sauce.

8. 8

   Melt the butter in the same skillet over medium heat. The transcript indicates that garlic and shallots are intentionally omitted because the chicken was already marinated with herbs.

9. 9

   Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer until the wine has reduced slightly, about 2 to 3 minutes.

10. 10

    Add the lemon juice, then season the sauce with salt and black pepper. Simmer briefly until glossy and lightly thickened, tasting and adjusting the seasoning and lemon level as needed.

11. 11

    Return the chicken breasts to the skillet and spoon the lemon-butter sauce over them. Warm until the chicken is heated through and coated with sauce.

12. 12

    Place the warm penne on serving plates and spoon some of the sauce over the pasta. Arrange the chicken on top, finish with chopped parsley and additional black pepper, and serve immediately.

Notes

The transcript gives a technique and ingredient overview but does not provide exact measurements, so quantities are practical estimates. The creator specifically avoids garlic and shallots because the chicken is already herb-marinated. Drain excess frying oil before preparing the sauce. If avoiding alcohol, substitute low-sodium chicken broth for the white wine, though this is not stated in the source.

Nutrition per serving

• main
• pasta
• chicken
• pan-fried
• Italian-inspired
• lemon
• white-wine sauce