Chicken Francese (Print version)

Tender egg-dipped chicken cutlets simmered in a bright lemon butter wine sauce with parsley and thin lemon slices.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) thin chicken breast cutlets
02 - 1 1/2 teaspoons kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1/2 cup (65 g) all-purpose flour, plus 1 tablespoon if needed
05 - 4 large eggs
06 - 2 tablespoons chopped fresh parsley, divided
07 - 3 tablespoons olive oil, plus more as needed
08 - 2 tablespoons unsalted butter, for frying

For the lemon butter sauce

09 - 1 small shallot, finely minced
10 - 1/2 cup (120 ml) dry white wine
11 - 1 1/2 cups (360 ml) low-sodium chicken stock
12 - 1 large lemon, half sliced thin and half juiced
13 - 3 tablespoons unsalted butter, cold and cubed
14 - Salt and black pepper, to taste

# Instructions:

01 - Pat the cutlets dry. Season both sides with about 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
02 - Place flour in a shallow dish and season it with a pinch of salt and pepper. In a second shallow dish, whisk the eggs with 1 tablespoon parsley.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Dredge chicken in flour, shake off excess, dip in egg, and cook in batches for 3-4 minutes per side until golden and nearly cooked through. Transfer to a plate.
04 - Pour off excess oil if needed, leaving a light coating in the pan. Add the shallot and cook for 2 minutes until softened, scraping up any browned bits.
05 - Add the white wine and chicken stock. Bring to a lively simmer and cook for about 5 minutes, until reduced slightly and more flavorful.
06 - Toss the cold butter cubes with 1 tablespoon flour, then whisk them into the sauce. Add lemon slices and lemon juice. Simmer for 2-3 minutes until glossy.
07 - Return the chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes, until the chicken reaches 165°F and is coated in sauce. Taste for salt, pepper, and lemon.
08 - Sprinkle with the remaining parsley and serve right away with extra sauce spooned over each cutlet.

# Good to know:

01 - Best served immediately while the sauce is glossy and warm.
02 - For a no-wine version, replace the wine with additional low-sodium chicken stock.
03 - Cook chicken to 165°F for food safety.

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