Chicken Francese

Ingredients
- 4 chicken cutlets or 2 large chicken breasts
- 2 lemons
- ⅓ cup all-purpose flour
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic minced
- ¾ cup white wine
- 1 cup chicken broth
Instructions
- 1
If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.
- 2
Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.
- 3
On a shallow plate, whisk lemon zest and flour.
- 4
In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.
- 5
Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).
- 6
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.
- 7
For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes.
3 min - 8
Transfer to the plate with the chicken.
- 9
Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.
- 10
Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.
- 11
Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.
Nutrition
Per serving (based on 4 servings)



