Chicken Francaise with Garlic Parmesan Zoodles
40 minutes
Serves: 4
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.
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
Instructions
- Preheat the air fryer to 350°F.
- 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.
- Heat olive oil in a large pan over medium heat.
- Add diced shallot and garlic and saute until fragrant, about 3-4 minutes.
- Deglaze pan with white wine and reduce by half. Add chicken broth and reduce the entire mixture by 50%.
- While simmering, add cold butter and quickly swirl the pan to emulsify the butter.
- 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.
- For the zucchini, heat olive oil in a separate pan.
- Lightly toast garlic and chili flakes until fragrant, about 3 minutes.
- Add spiralized zucchini and toss to combine – cook until just tender but not overcooked. Spiralized zucchini cooks fast so keep an eye out!
- Remove pan from heat, toss in freshly grated parmesan cheese, and season to taste with salt and black pepper.