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Ippolito's Chicken Francaise
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Cuisine: Italian Italian-American
From the menu of . . . Ippolito's
2270 Holcomb Bridge Road, Roswell
770-992-0781
Q: I really love the chicken Francaise dish at Ippolito's Restaurant on Holcomb Bridge Road. They do a wonderful job of bringing together the flavors of sun-dried tomatoes, spinach, lemon and chicken in a truly satisfying dish.
- Danette Kane, Cumming
A: Chef Brian Mackey developed this twist on the popular Italian-American dish, which dresses up the lemon-wine sauce with sun-dried tomatoes and spinach. "We do sell a lot of it, " Mackey said. "I think it's the combination of everything in there."
Hands on time: 30 minutes Total time: 30 minutes Serves: 2
Ingredients:
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1/4 cup white wine
1/2 cup chicken broth
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon granulated garlic
1 cup all-purpose flour
1 egg, beaten
1/2 ounce (about 1/3 cup) chopped sun-dried tomatoes, soaked in 1/4 cup olive oil
2 (8-ounce) skinless boneless chicken breast halves
2 1/2 cups lightly packed fresh spinach
Instructions:
In a medium bowl, combine wine, chicken broth, lemon juice, salt, white pepper and garlic and set aside. Place the flour in a small bowl; place the beaten egg in a separate small bowl.
Preheat a skillet over medium heat. Drain the oil from the tomatoes, and add the oil to the pan to heat. Dredge the chicken breast halves in the flour, and then dip in the beaten egg. Cook the chicken until lightly brown, 3 to 4 minutes per side. Discard half the oil from the pan. Add a pinch of flour to the remaining oil and chicken. Add the wine mixture and let it simmer until it is reduced by half, about 10 minutes. Add the sun-dried tomatoes and fresh spinach and cook until the spinach has wilted, 2 to 3 minutes. Serve over cooked pasta.
Preheat a skillet over medium heat. Drain the oil from the tomatoes, and add the oil to the pan to heat. Dredge the chicken breast halves in the flour, and then dip in the beaten egg. Cook the chicken until lightly brown, 3 to 4 minutes per side. Discard half the oil from the pan. Add a pinch of flour to the remaining oil and chicken. Add the wine mixture and let it simmer until it is reduced by half, about 10 minutes. Add the sun-dried tomatoes and fresh spinach and cook until the spinach has wilted, 2 to 3 minutes. Serve over cooked pasta.
Notes:
Mackey starts with dried tomatoes that he soaks in olive oil, and then uses that oil in the recipe as well. But if you can only find oil-packed tomatoes, that's OK, too; you'll need 1/4 cup to 1/3 cup.
Serve this flavor-packed skillet chicken dish over spaghetti or linguine, cooked al dente.
Serve this flavor-packed skillet chicken dish over spaghetti or linguine, cooked al dente.
Nutrition:
Per serving: 687 calories (percent of calories from fat, 28), 64 grams protein, 53 grams carbohydrates, 3 grams fiber, 21 grams fat (4 grams saturated), 225 milligrams cholesterol, 551 milligrams sodium.
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