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Chicken Francese

Name: Chicken Francese
Cook time: 25 min
Yield: 2
Cuisine: New York, USA

with silverbeet and cheesy mash

Ready in around 25 mins

RECIPE FACT:

The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester.

Nutritional Info:

Energy: 2,377kJ (568kcal)
Protein: 47g
Carbohydate: 30g
Sugars: 6g
Fat, total:26g
Saturated:13g
Sodium:1,673mg
Contains:Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE CHEESY MASH:
Heat 10g of butter in a medium pot over a medium heat, Add the steamed potatoes, mustard cream and 1 Tbsp of water, cover and heat for 2-3 mins. Add the cheese blend then using a potato masher, roughly mash and mix to combine ingredients - you may need to add extra water to bring together. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
2. TO PREPARE THE VEGETABLE AND THE CHICKEN:
Slice the silverbeet into ½ cm strips discarding the stalks. Cut the mushrooms in quarters and set aside. Remove the Italian parsley leaves discarding their stalks then chop finely. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each breast in half lengthwise down the middle to create two strips. Empty the sachet of Francese flour onto a plate then dip the chicken pieces in the flour mix and shake off any excess.
3. TO COOK THE CHICKEN AND VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces, season with salt and cook for 1 min each side. Add the mushrooms and cook for a further 2-3 mins then add the silverbeet and cook for a further 1-2 mins . Shake well then add the Francese sauce and cook for a further 1-2 mins, turning the chicken over a few times until all warmed up and cooked through.
TO SERVE:
Spoon the cheesy mash onto plates. Top with the vegetables and chicken then pour over the Francese sauce from the pan. Finish with a sprinkle of chopped parsley.