Description

Oh my goodness, get ready for the most incredible Chicken Francese of your life! 🍗 This restaurant-worthy dish is my absolute go-to when I want to feel fancy without spending hours in the kitchen. Picture this: tender chicken cutlets with a gorgeous golden crust, swimming in a silky lemon-wine sauce that’s seriously lick-the-plate delicious! I discovered this recipe during my “master Italian cooking” phase (aka my attempt to impress my in-laws), and let me tell you – it’s been a family favorite ever since. The best part? It only looks complicated! 😉

Ingredients

Scale

4 boneless, skinless chicken breasts, butterflied and pounded thin
2 large eggs
2 tablespoons water
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
1 cup dry white wine (Chardonnay is perfect!)
1 cup chicken stock
1 lemon, juiced
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

First things first! Whisk those eggs with water in a shallow dish – this is your flavor bath! In another dish, mix flour with salt and pepper.
Here’s the fun part: Dip each chicken piece in flour (shake off excess), then into the egg mixture (let it drip!), and back into the flour. Trust me on this double-flour action!
Get your largest skillet nice and hot over medium-high heat. Add olive oil and 2 tablespoons butter until it’s shimmering (that’s your cue!)
Cook those beautiful chicken pieces until golden brown, about 3-4 minutes per side. Don’t crowd the pan – these babies need their space! Transfer to a warm plate.
Now for the sauce magic! 🪄 In the same pan (those brown bits are gold!), add garlic and cook until fragrant, about 30 seconds.
Pour in that wine (and maybe a splash for the chef? 😉). Let it reduce by half while scraping up all the yummy bits.
Add chicken stock, lemon juice, and those gorgeous lemon slices. Let it simmer until slightly thickened, about 3-4 minutes.
Finally, whisk in remaining butter until your sauce is silky smooth. Return chicken to the pan, garnish with parsley, and prepare for applause! 👏

Notes

Room temperature eggs = better coating that sticks!
No wine? No problem! Use extra chicken stock + 1 tablespoon white wine vinegar
For extra-crispy chicken, let the coated pieces rest on a wire rack for 5 minutes before frying
Going gluten-free? Rice flour works beautifully here!

Make-ahead tip: Prepare the chicken cutlets up to 4 hours ahead, keep covered in the fridge

Nutrition

Calories: 425
Sodium: 780mg
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 18g
Fiber: 1g
Protein: 35g
Cholesterol: 185mg