Every time I make this, my guests can’t get enough—it vanishes fast!

This Chicken Francese recipe delivers a restaurant-quality meal with tender chicken cutlets bathed in a bright, zesty lemon-wine sauce. Lightly coated and pan-fried to a golden crisp, then simmered to perfection, it’s an elegant dish that’s surprisingly easy to master and perfect for any occasion.

Chicken Francese

Ingredients:

Ingredient	Quantity
Boneless, skinless chicken breasts	4
Salt	To taste
Pepper	To taste
All-purpose flour	1 cup
Large eggs	3
Milk	1/4 cup
Grated Parmesan cheese	1/4 cup
Olive oil	1/4 cup
Unsalted butter	1/4 cup
Chicken broth	1 cup
Fresh lemon juice	1/2 cup
Dry white wine	1/4 cup
Chopped fresh parsley	2 tablespoons

Instructions:

Prepare Chicken: Place each of the 4 boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound them to an even thickness (about 1/4 to 1/2 inch thick). This ensures even cooking. Season both sides of the pounded chicken with salt and pepper to taste.
Set Up Dredging Stations: Set up two shallow dishes. In the first dish, place the 1 cup of all-purpose flour. In the second shallow dish, whisk together the 3 large eggs, 1/4 cup milk, and 1/4 cup grated Parmesan cheese until well combined.
Dredge Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off.
Cook Chicken: In a large skillet (oven-safe if you wish to transfer for simmering, though not required here), heat the 1/4 cup olive oil over medium-high heat. Add the breaded chicken breasts (you may need to work in batches to avoid overcrowding). Cook until golden brown on both sides, about 3-4 minutes per side. Remove the cooked chicken from the skillet and set aside on a plate.
Prepare Sauce: In the same skillet, melt the 1/4 cup unsalted butter. Add the 1 cup chicken broth, 1/2 cup fresh lemon juice, and 1/4 cup dry white wine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon – these bits add tremendous flavor to the sauce.
Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the simmering sauce. Let them simmer in the sauce for about 5 minutes, or until the chicken is cooked through and the sauce has slightly reduced and thickened.
Serve: Transfer the cooked chicken to a serving platter. Pour the delicious lemon-wine sauce generously over the top of the chicken. Garnish with 2 tablespoons of chopped fresh parsley before serving.