Name: Chicken Francese
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lb boneless skinless chicken breasts; 0.5 cup all-purpose flour; 3 large eggs; 0.25 cup parmesan cheese; 3 tbsp fresh parsley; 1.5 tsp kosher salt; 0.5 tsp black pepper; 3 tbsp olive oil; 0.5 cup dry white wine; 0.75 cup chicken broth; 2 medium lemons; 4 tbsp unsalted butter

← Recipes · Weeknight · Chicken Francese

470 cal43g protein14g carbs26g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Chicken Francese

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Weeknight35 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastssliced horizontally into thin cutlets1.5 lb

all-purpose flour0.5 cups

eggs3 large

parmesan cheesefinely grated0.25 cups

fresh parsleyfinely chopped, divided3 tbsp

kosher saltdivided1.5 tsp

black pepperfreshly ground0.5 tsp

olive oildivided3 tbsp

dry white wine0.5 cups

chicken broth0.75 cups

lemonsone juiced, one sliced thin with seeds removed2 medium

unsalted buttercold, cut into small cubes4 tbsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Pound the chicken cutlets between two sheets of plastic wrap to an even 1/4 inch thickness. Pat them dry and season both sides with 1 tsp of the salt and the pepper.

2Set up two shallow dishes. Put the flour in one. In the other, whisk the eggs with the parmesan, 2 tbsp of the parsley and the remaining 1/2 tsp salt until smooth.

3Heat 1.5 tbsp of the olive oil in a large skillet over medium heat until it shimmers. Dredge a cutlet in flour and shake off all the excess so only a thin dusting is left. Then dip it in the egg mixture and let the extra drip off. Lay it straight into the pan.

4Cook the cutlets in batches, without crowding, for 2 to 3 minutes per side until the coating is pale golden and the chicken is cooked through (165°F). Move them to a plate as they finish. Add the remaining oil between batches if the pan looks dry.

5Carefully wipe out any loose browned egg bits from the pan, but leave the golden film. Return it to medium heat, add the lemon slices and cook for 1 minute until they pick up a little color.

6Pour in the white wine and scrape up the browned bits. Simmer for 2 minutes until it has reduced by about half. Add the chicken broth and lemon juice and simmer for 4 to 5 minutes until the sauce has reduced by about a third.

7Turn the heat to low. Swirl in the cold butter a few cubes at a time until the sauce is glossy and slightly thickened. Taste and add a pinch of salt if it needs it.

8Slide the cutlets back into the pan and spoon the sauce over them for about 1 minute to warm through. Sprinkle with the remaining parsley and serve right away with the lemon slices and sauce.