Chicken A La Francaise – How to Make the Fancy Sounding Dish

The countess may have made eggs a la francaise famous, but I am here to make chicken a la francaise famous. While LuAnn’s eggs where soft and fluffy my chicken is crispy with a side of pasta is perfectly cooked with a sumptuous lemony wine sauce. Her recipe might be great for hangovers but my recipe is perfect before the drinking!

Honestly, my chicken a la francaise is really a version of chicken francaise with a side of pasta. But I am making it much simpler without the multiple stations to dredge the chicken. Instead, I am getting that chicken in some greek yogurt, dipping it in some seasoned panko bread crumbs and getting it into an air fryer so I can work on my pasta and sauce. By skipping the egg wash and flour, I am not only saving myself a mess, but a few calories with a protein kick without sacrificing that crunch.

Give my chicken a la francaise the next time you’re feeling fancy but need a carbohydrate kick quick!

Serves 4

Suggested Wine Pairing:

This recipe includes a wine based sauce with Pinot Grigio, so don’t put a cork in it – drink it instead!

Chicken A La Francaise Ingredients:

4 chicken breasts, trimmed and pounded thin

1 cup of greek yogurt

2 cups of panko bread crumbs

Zest of 1 lemon

Juice of 1 lemon

1 cup of chicken broth

1/2 cup of pinot grigio

2 tablespoons of butter

1/2 cup of parsley, chopped

1 tablespoon flour

2 cloves of garlic minced

1/4 cup of shredded parmesan

14 ounces of pasta of your choice

Instructions:

1. After you have pounded your chicken breasts thin, set up a dredging station with 2 large bowls. Add the yogurt to one and the panko to the other. Season the panko breadcrumbs with salt and pepper.
2. Dredge the chicken in the yogurt and then completely coat with panko breadcrumbs. Pop those in the air fryer, preheated to 400F for 20 minutes, flipping after 10. Alternatively, you could cook this in the oven.
3. While the chicken is cooking, get your water boiling and cook your pasta according to the package instructions.
4. While the pasta and chicken are doing their thing, begin making your sauce by melting your butter in a saucepan and saute the garlic for 30 seconds before adding the flour. Whisk the flour and butter together, slightly cooking the flour and removing any lumps. Next, add the wine, lemon zest, lemon juice, and chicken broth and season with salt and pepper. Allow the mixture to simmer and thicken while the pasta and chicken cook.
5. Drain the pasta, reserving 1/2 cup of cooking liquid. Add the parsley and parmesan to the pasta along with most of the sauce, reserving about 1/2 cup. Serve with the crispy chicken and a drizzle of sauce.

If you like my chicken a la francaise, considering trying my chicken majboos, which is another one of my many recipes that marinates chicken in yogurt. You might get addicted to making chicken this way!