Chicken Vegetable Francese
Ingredients
- 1 lb boneless skinless chicken breast ⓘ
- 1/4 cup flour ⓘ
- 1/4 cup butter or 1/4 cup margarine ⓘ
- 1/2 cup white wine ⓘ
- 1/2 cup chicken broth ⓘ
- 1/2 teaspoon coarsely grated lemon peel ⓘ
- 1 teaspoon lemon juice ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 carrots, cut into sticks 2 1/2x 1/2 inch pieces ⓘ
- 1 medium zucchini, cut into 2 1/2x1/2 inch sticks ⓘ
Instructions
- Coat chicken with flour, shake off excess.
- Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
- Remove chicken, set aside.
- In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
- Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
- Add chicken and zucchini slices;spoon over pan juices.
- Cook,uncovered about 3 minutes or until chicken is cooked through.
Nutrition & Diet Analysis (per serving)
558
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).