Chicken Francaise consists of lightly breaded chicken served in a white wine, lemon butter sauce. The dish is simple but the flavors work perfectly together along with garlic parmesan zoodles.


  1. Preheat the airfryer to 350°F.
  2. Place frozen chicken pieces in the basket in a single layer and cook for 15-17 minutes until chicken reaches a minimum internal temperature of 165°F.
  3. Heat olive oil in a large pan over medium heat.
  4. Add diced shallot and garlic and saute until fragrant, about 3-4 minutes.
  5. Deglaze pan with white wine and reduce by half. Add chicken broth and reduce the entire mixture by 50%.
  6. While simmering, add cold butter and quickly swirl the pan to emulsify the butter.
  7. Immediately reduce heat to low, add lemon juice and cooked chicken filets. Lightly simmer for 8-10 minutes. Finish with parsley, salt and black pepper to taste. Keep Warm.
  8. For the zucchini, heat olive oil in a separate pan.
  9. Lightly toast garlic and chili flakes until fragrant, about 3 minutes.
  10. Add spiralized zucchini and toss to combine - cook until just tender but not over cooked. Spiralized zucchini cooks fast so keep an eye out!
  11. Remove pan from heat, toss in freshly grated parmesan cheese and season to taste with salt and black pepper.