Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1/2 cup (60g) all-purpose flour (plain flour), for dredging
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 3 large eggs, lightly beaten
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120ml) chicken broth (stock)
  • 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
  • 4 tablespoons (60g) unsalted butter, cold, cut into cubes
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Pound the chicken breasts to an even thickness. Season with salt and pepper.
  2. Place flour in one shallow dish and beaten eggs in another.
  3. Dredge each chicken cutlet in flour, then dip into the beaten eggs, ensuring it's fully coated. Let excess egg drip off.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Sauté the chicken cutlets until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  5. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
  6. Add white wine to the skillet and deglaze the pan, scraping up any browned bits.
  7. Add chicken broth and lemon juice. Bring to a simmer and reduce slightly, about 2-3 minutes.
  8. Remove from heat and whisk in cold butter, one cube at a time, until the sauce is smooth and emulsified.
  9. Spoon the lemon-butter sauce over the chicken. Garnish with fresh parsley. Serve immediately. Enjoy your Chicken Francese!