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30-Minute Chicken Francese

Tender chicken cutlets in a light egg-batter, sautéed and served with a lemon-butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350

Ingredients
  

Chicken Cutlets
  • 4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
  • salt and black pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 2 eggs
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Lemon Butter Sauce
  • 1/2 cup dry white wine optional
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tbsp unsalted butter
  • 2 tbsp chopped fresh parsley

Equipment

  • Mixing bowls
  • Skillet
  • Tongs
  • Whisk

Method
 

  1. Pat chicken breasts dry and season with salt and pepper. Dredge lightly in flour.
  2. Whisk eggs with water in a shallow bowl.
  3. Dip each chicken breast into egg wash, letting excess drip off.
  4. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
  5. In the same skillet, pour in wine to deglaze. Simmer 2-3 minutes. Add chicken broth and lemon juice, bring to gentle boil. Whisk in butter gradually.
  6. Return chicken to skillet, spoon sauce over, simmer 1-2 minutes. Sprinkle parsley.
  7. Plate chicken, drizzle with sauce, and serve immediately.

Notes

Serve with pasta or roasted vegetables for a complete meal.