---
title: Parisian Chicken with Potato & Carrot Frites
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/parisian-chicken-with-potato-and-carrot-frites-6669e583223895220f198d10
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - Protein Smart
  - Calorie Smart
  - Sodium Smart
rating: 4.0
rating_count: 100
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the sauce, calling it incredible and the best from HelloFresh.
  - theme: Ease of prep
    text: A good weeknight meal, though a few mentioned it took longer than expected to cook.
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/parisian-chicken-with-potato-carrot-frites.avif"
---
@potatoes{2%medium}
@carrots{2%medium}
@balsamic vinegar{2%tbsp}
@chicken stock concentrate{1%tsp}
@dried thyme{½%tsp}
@garlic{2%cloves}
@red wine vinegar{1%tbsp}
@chicken cutlets{2%pieces}
@flour{2%tbsp}
@mixed greens{4%cups}
@shallot{1%medium}
@olive oil{2%tbsp}
@butter{2%tbsp}
@cooking oil{1%tbsp}
@water{½%cup}
@salt{to taste}
@black pepper{to taste}

Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into sticks. Trim, peel, and cut carrots into sticks about 1 inch thick. Toss on a #baking sheet{} with a large drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, peel and mince garlic. Halve, peel, and mince shallot.

Pat chicken cutlets dry with paper towels. Season all over with salt and pepper. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{4%minutes} per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly. In a #small bowl{}, whisk together chicken stock concentrate, half the dried thyme, and water until combined.

Heat pan used for chicken over medium heat. Add garlic, shallot, and red wine vinegar to hot pan. Cook, stirring, until liquid has mostly evaporated ~{15%seconds}. Stir in butter until melted. Add flour and cook, stirring constantly, until lightly browned ~{30%seconds}. Whisk in stock mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened ~{1%minute}. For a thinner sauce, add a splash of water.

In a #large bowl{}, toss together mixed greens, a drizzle of olive oil, and as much balsamic vinegar as you like. Taste and season with salt and pepper.

Slice chicken crosswise. Divide chicken, frites, and salad between plates. Spoon sauce over chicken and serve.