Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4 inch (6mm) thickness
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 large eggs, lightly beaten
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1/4 cup (60ml) fresh lemon juice (from about 2 large lemons)
  • 4 tablespoons (57g) unsalted butter, cold, cut into cubes
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Place chicken breasts between sheets of plastic wrap and pound to an even 1/4 inch thickness. Season flour with salt and pepper.
  2. Dredge each chicken breast in the seasoned flour, then dip into the beaten eggs, ensuring it's fully coated.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  4. Add white wine to the skillet and deglaze, scraping up any browned bits. Reduce wine slightly. Add chicken broth and lemon juice and bring to a simmer.
  5. Reduce heat to low and whisk in cold butter, a few cubes at a time, until the sauce is smooth and emulsified. Do not boil!
  6. Return chicken to the skillet to warm through in the sauce. Spoon sauce over chicken and garnish with fresh parsley. Serve immediately with lemon wedges. This chicken francese recipe will be amazing!