4 skinless, boneless, chicken breasts
Unbleached flour, for dredging
Salt & freshly ground black pepper
3 eggs
3 TBSP water (or milk if you prefer)
(real) Butter for frying
1 lemon, with rind, cut into thin rounds
½ cup dry white wine
1 cup chicken broth
½ of a lemon, juiced (about 2 TBSP)
More butter (optional)
¼ cup chopped parsley
- Place chicken on cutting board, cover with wrap or paper (I use unbleached parchment paper) and pound with a flat meat mallet until each are about ¼-inch thick
- Season chicken on both sides with salt and pepper
- Put some flour in a wide, shallow bowl
- In a separate wide bowl, beat eggs with the water or milk to make an egg wash
- Heat butter over medium heat in a large skillet
- Dredge both sides of the chicken in flour, then dip directly into egg wash to coat completely and let excess egg drip off (optionally, you can dip them back into the flour a second time after the egg wash to get a thicker coating)
- Wait until the butter is hot, then add the cutlets and fry on both sides until golden brown
- Remove chicken from skillet and set aside on a plate
- Toss lemon slices into the pan and cook for 1-2 minutes until fragrant.
- Add wine, broth, lemon juice, and simmer for 5 minutes to slightly reduce the sauce
- Optional – Roll 2 TBSP butter into flour and add it to the skillet (this will thicken the sauce) – stir to dissolve flour
- Reduce heat to medium-low and return chicken to pan – place lemon slices on top of the cutlets and spoon some sauce over each of them
- Simmer for a few minutes until chicken in heated through
- Season with salt & pepper and garnish with parsley
- Fist bump yourself (and/or your dining companion if applicable) and eat
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Side Notes:
- A chardonnay works well for the wine.
- No need to shy away from this dish if you’re gluten free…use any kind of flour you’d like. I’m not 100% gluten free, but I don’t eat too much of it. And in general, I don’t gravitate toward products made with flour. In the old days, I would have simply browned the chicken in butter (without the flour coating) and carried on. In the new days… whatevs. Enjoy!
- (It’s been a long hiatus for me…. But I’m back and will be posting recipes as time allows – I’ve got lots of new ones in rotation!)
Adapted from https://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe-1951951
