Parisian Chicken with Potato & Carrot Frites

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  to taste
• butter
  2 tbsp
• carrots
  2 medium
• chicken cutlets
  2 pieces
• chicken stock concentrate
  1 tsp
• cooking oil
  1 tbsp
• dried thyme
  ½ tsp
• flour
  2 tbsp
• garlic
  2 cloves
• mixed greens
  4 c
• olive oil
  2 tbsp
• potatoes
  2 medium
• red wine vinegar
  1 tbsp
• salt
  to taste
• shallot
  1 medium
• water
  ½ cup

🍳 Cookware

• baking sheet
• large pan
• small bowl
• large bowl

1. 

   1

   potatoes carrots balsamic vinegar chicken stock concentrate dried thyme garlic red wine vinegar chicken cutlets flour mixed greens shallot olive oil butter cooking oil water salt black pepper

   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 c, shallot: 1 medium, olive oil: 2 tbsp, butter: 2 tbsp, cooking oil: 1 tbsp, water: ½ cup, salt: to taste, black pepper: to taste
2. 

   2

   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 .
3. 

   3

   Meanwhile, peel and mince garlic. Halve, peel, and mince shallot.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

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