RECIPE

Chicken Française with Tarragon Tricolor Salad

Try this elegant, colorful dish for a light meal when entertaining this summer.

Ingredients

  • 4 boneless, skinless chicken breasts, pounded 1/3-inch thick
  • Salt and pepper
  • 1 cup flour
  • 1 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon paprika
  • 3 tablespoons butter, cut into 1-tablepoon slices
  • 2 eggs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 2 lemons, 1 halved (save 1/2 for salad) and 1 sliced into rounds
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock

For the salad:

  • 2 tablespoons shallots, grated
  • Salt and pepper
  • 2 teaspoons Dijon mustard
  • Juice of 1/2 lemon (reserved from above)
  • 1 tablespoon white balsamic vinegar or white wine vinegar
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 5-6 cups mixed baby romaine leaves or a mix of arugula, shredded endive and radicchio
  • 1/4 cup fresh tarragon leaves
  • 1/2 cup flat leaf parsley leaves
  • Store-bought French-fried onions, such as French’s brand

Preparation

Season the chicken with salt and pepper. In a shallow bowl, combine the flour, garlic powder and paprika. Roll the butter slices in the flour mixture and set aside.


In another shallow bowl, beat the eggs with the cheese and the juice of 1/2 lemon.


In a large skillet, heat the EVOO, three turns of the pan, over medium to medium-high. Dredge two chicken breasts in the flour, then coat in the egg mixture. Cook until deep golden-brown and cooked through, 2-3 minutes per side. Transfer to a plate. Repeat with the remaining chicken.


Add the lemon slices to the skillet and cook until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Stir for 1 minute, then add the wine and cook, scraping up any browned bits, 1 minute. Add the stock, bring to a simmer, and cook for 2 minutes. Add the flour-coated butter and swirl in the skillet to melt. Simmer until the sauce thickens slightly, 1-2 minutes.


For the salad, in a large bowl, season the shallot with salt and pepper. Let stand until juices form, about 5 minutes. Whisk in the mustard, lemon juice and vinegar. Whisk in the EVOO and season. Add the lettuce and herbs; toss to coat.


Divide the chicken among four plates. Pour the sauce over the chicken, then top with the lemon slices, salad and crispy onions.

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