Chicken Francese

Thin chicken cutlets dredged in egg and flour, pan-fried golden, and finished in a bright lemon-and-white-wine butter sauce.

Ingredients

• 4 boneless skinless chicken breasts, halved and pounded thin

Salt and freshly ground black pepper, to taste

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1/4 cup extra-virgin olive oil
• 3 tablespoons butter
• 3 cloves garlic, chopped
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock

Juice of 2 lemons, plus lemon slices for garnish

• 1/4 cup chopped fresh parsley

Directions

1. Season the chicken cutlets with salt and pepper. Set up the flour in one shallow dish and the beaten eggs in another.
2. Dredge each cutlet in flour, then dip in egg to coat.
3. Heat the olive oil in a large skillet over medium-high heat and fry the cutlets until golden and cooked through, 3 to 4 minutes per side. Transfer to a plate.
4. Wipe the skillet, melt the butter, and cook the garlic 1 minute. Add the wine and simmer 2 minutes.
5. Add the chicken stock and lemon juice, bring to a simmer, and reduce slightly, 4 to 5 minutes.
6. Return the chicken to the pan, spoon the sauce over, add lemon slices, and simmer 2 minutes. Garnish with parsley and serve.

Notes

Based on Rachael Ray’s chicken Francese.