Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (for dredging)
- 3 large eggs
- 1/4 cup milk or water (for egg wash)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- Juice of 1 large lemon
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
1️⃣ Prep the Chicken:
Place chicken breasts between plastic wrap and pound to about 1/2 inch thickness. Season both sides with salt and pepper.
2️⃣ Dredge:
Place flour in a shallow dish. In another bowl, whisk eggs, milk (or water), and Parmesan cheese if using.
3️⃣ Coat:
Dredge each chicken piece in flour, shaking off excess. Then dip in the egg mixture, coating completely.
4️⃣ Cook Chicken:
In a large skillet, heat 2 tablespoons butter and the olive oil over medium-high heat. Add chicken and cook for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
5️⃣ Make the Sauce:
In the same skillet, add wine and simmer for 2 minutes to reduce slightly. Add chicken broth and lemon juice. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes.
6️⃣ Finish:
Stir in remaining butter and add lemon slices. Return chicken to the pan and spoon sauce over it. Simmer for 2–3 minutes until heated through.
7️⃣ Serve:
Transfer chicken to plates, spoon sauce and lemon slices on top, and sprinkle with fresh parsley.
Enjoy this classic Chicken Francese with a side of pasta, mashed potatoes, or a crisp green salad! 🍋✨
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