Mediterranean Vegetables& Chicken Francese

Vegetables

1. 1

   Heat oil in a sauté pan over medium heat, add the shallot and cook until translucent, about 2 minutes.

2. 2

   Add sliced yellow summer squash, zucchini, and portobello mushrooms; sauté briefly for 3–4 minutes until they begin to soften.

3. 3

   Stir in diced tomato, halved kalamata olives, herbs of Provence, salt, pepper, and a splash of lemon juice; cook gently until the vegetables are tender, about 5 minutes.

Chicken Francese

4. 4

   Season the flour with salt and pepper in a shallow dish.

5. 5

   Dredge each chicken breast piece in the seasoned flour, shake off excess, dip into beaten egg, then coat again with flour for a second coating.

6. 6

   Heat a medium amount of oil in a large skillet over medium‑high heat and pan‑fry the chicken 2 minutes per side until golden brown; transfer to a plate and let rest.

Chicken Francese Sauce

7. 7

   Reduce the heat to medium, add the shallot and a knob of unsalted butter to the same pan; cook until translucent, about 2 minutes.

8. 8

   Add caper berries, a teaspoon of fresh thyme leaves, cognac, and a pinch of herbs of Provence; stir briefly and let the cognac reduce for 1 minute.

9. 9

   Remove the pan from heat, add lemon juice and simmer until the sauce is almost dry, about 2 minutes.

10. 10

    Return the fried chicken to the pan, coat it with the sauce, and finish by whisking in a few small pieces of cold butter to create a glossy finish.

Serve

11. 11

    Plate the sautéed Mediterranean vegetables, top with the chicken Francese, and spoon any remaining sauce over the dish.