Chicken Francese with Lemon White Wine Sauce

Name: Chicken Francese with Lemon White Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 large chicken breasts; 1/4 cup all-purpose flour; 1 lemon; 2 large eggs; 1 tbsp milk; 3 tbsp extra-virgin olive oil; 50 g unsalted butter; 2 cup chicken stock/broth; 1/3 cup dry white wine; 1 tsp kosher salt; 1 tsp black pepper; 1 tbsp parsley, finely chopped

Chicken Francese is a classic Italian-American dinner made with thin chicken cutlets, a delicate egg coating, and a silky lemon white wine sauce. This version is bright, buttery, and ready fast, making it an excellent choice for an elegant weeknight meal.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

large chicken breasts
2
all-purpose flour
0.3 cup
lemon
1
large eggs
2
milk
1 tbsp
extra-virgin olive oil
3 tbsp
unsalted butter
50 g
chicken stock/broth
2 cup
dry white wine
0.3 cup
kosher salt
1 tsp
black pepper
1 tsp
parsley, finely chopped
1 tbsp

Step-by-Step Instructions

Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat them dry with paper towels so the coating sticks evenly.

In a shallow bowl, whisk the eggs and milk until smooth. In a separate plate or shallow dish, combine the flour, salt, and black pepper.

Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess. Dip the floured chicken into the egg mixture so it is evenly coated.

Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the chicken in a single layer.

Cook the chicken for about 3 minutes on the first side until lightly golden. Turn, reduce the heat to medium, and cook for 3 to 4 minutes more, or until the chicken is cooked through and reaches 74C/165F. Transfer to a plate.