Chicken Frances’ with Onion & Pepper Confit


I left for work yesterday knowing I had a few ingredients’ in the fridge and would need to come up with a meal that would be both enjoyable and economical. I like to go the extra mile, I rarely am happy with a typical meal or *gasp* a boxed meal. (And I am low on ingredients’). So after pondering about it for some time, I came up with this as our meal for tonight. I knew I had lemons, chicken and veggies on hand from previous meals I have completed this week. I detest letting anything in the kitchen go bad (I paid for it after all!) so I want to make sure to use the whole lot rather than let it go to waste. So normally I would make this with cutlets of chicken, being as I am trying to use what I have at home I made it with chicken tenders.  Still worked, but not what the recipe would normally call for.

The chicken was very flavorful, but the star of the dish was the confit! I could have eaten that alone. So for the effort this was a nice meal, tangy and satisfying.

1 cup butter

1 cup flour

½ cup of dry white wine (Everyone should always have wine in the house)

Salt and pepper to taste

3 eggs (for egg wash)

2 tablespoons of water

1 lb chicken cutlets

½ cup lemon juice ( I thought this made it very lemony, I would cut back if you don’t like the tangy lemony taste in your sauce)

Lemon slices (try for at least one per piece of chicken)

½ cup grated parmesan cheese

2 tablespoons of water and 2 tablespoons of corn starch mixed (this is your slurry to make the sauce thicken up)

Melt 2 tablespoons of the butter in a medium skillet over medium high heat. Beat 2 tablespoons of water with the eggs to create our egg wash. Dredge the chicken in the flour (mix in salt and pepper to the flour for flavor) dip into the egg wash making sure to coat the entire piece of Chicken.

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Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, remove from the skillet and set aside. Add the lemons and cook for a few minutes until they become fragrant; add wine, broth, butter and the lemon juice (if desired, add extra lemon juice to taste).
Cook down until about half the mixture has evaporated.

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Add cheese and a bit of the slurry to skillet, stir all together until mixture has reached the consistency of a sauce, keep adding from your slurry until you get the consistency you desire, once there add the chicken back to the sauce to heat back up.

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To serve place the chicken over rice, or whatever pasta you have or no pasta (up to your taste) then pour the sauce over the chicken garnish with the lemon slice and parsley. I forgot parsley =(

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I served this with an onion and pepper confit, which is listed here should you want to recreate this dish as well.

You will need;

2 teaspoons of butter

1 large Vidalia or other sweet onion, cut into approximately 1 inch pieces

3 red (and yellow) bell peppers

2 tablespoons of minced garlic

1 generous pinch of salt

2-4 tablespoons sherry or red wine vinegar

½ teaspoon smoked paprika

salt and pepper to taste

Warm butter a large sauté pan over high heat. Add the onions, bell peppers, and garlic.
Sauté until they are soft and golden, about 10 minutes. Cover and reduce the heat to medium, add the vinegar. Continue to cook, stirring occasionally, until very soft, about 45 minutes. Serve warm with a bit of crusty bread.

I hope you enjoyed the recipes and that it has maybe inspired you to try something new. If you would like to reach me you can at

Bon Appétit


2 Comments Add yours

  1. Teresa says:

    Thanks for linking my Baked Onions to your recipe. It sure looks good!


    1. Your welcome! thank you for the comment ~L


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