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Chicken Francese

Course: Main Course
Cuisine: Italian-American
Keyword: chicken


  • 4 skinless chicken breasts
  • flour
  • 2 eggs
  • Salt and pepper
  • Olive oil

For the sauce:

  • 1/2 lemon sliced into rounds
  • A splash of dry white wine
  • 500 ml 2 cups chicken broth preferably¬†homemade
  • 1/2 lemon, juice of or to taste
  • 1 Tb 1 Tb butter
  • 1 Tb 1 Tb flour
  • Salt and pepper

To finish the dish:

  • Finely minced parsley


  • With a sharp kitchen knife, cut each chicken breast lengthwise in two thin cutlets. Take each scallop and pound it gently to thin it out a bit further. Trim off any gristle or rough edges.
  • Dredge each chicken cutlet in flour, seasoned generously with salt and pepper, and then dip it in the egg to coat lightly.
  • In a large skillet, over moderate heat, brown the chicken cutlets on both sides in olive oil and set aside.
  • Add a splash of white wine to the skillet and let it evaporate almost entirely, then add the chicken broth.
  • Let everything simmer for a few minutes so the flavors meld. Add the flour, kneaded together with the butter into a small ball and whisk it into the liquid, which should thicken into a sauce like consistency.
  • Add the chicken cutlets back into the skillet, along with the lemon slices, and let everything simmer in the sauce for a minute or two to warm up. If need be, add more broth or water so you have ample sauce for napping the cutlets, but they shouldn't 'swim' in it.
  • At the last moment, taste and adjust the sauce for seasonings, then drizzle in the lemon juice, to taste.
  • Serve the chicken cutlets hot, napped with the sauce and garnished with the lemon slices and minced parsley.