Deviled Chicken Francese

  • PREP TIME 30 Min
  • TOTAL TIME 30 Min
  • SERVES 4 

    This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard, and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won’t waste any sauce.DIRECTIONS FOR: DEVILED CHICKEN FRANCESE


    4 pcs boneless, skinless chicken breast (no tenders)

    Salt and pepper

    AP flour, about 1 cup

    3 large eggs

    1 scant tbsp Dijon mustard

    3 Tbsp milk

    3 Tbsp Pecorino Romano or Parmigiano-Reggiano cheese

    ¼ – ⅓ cup olive oil or vegetable oil (light in color olive oil or safflower oil)

    2 lemons

    3 Tbsp butter

    2 large cloves garlic, 1 crushed or chopped, 1 halved

    About 3/4 cup white wine

    1 Tbsp Calabrian chili paste, harissa or sriracha

    About 1 1/2 cups chicken stock

    1 handful flat-leaf parsley, for serving

    1 loaf ciabatta bread, 12 to 14 inches long, halved

    EVOO, for drizzling

    Flaky sea salt, for sprinkling

    1 large bundle arugula, cleaned, or boxed leaves

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