Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
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Place the chicken breasts between two sheets of plastic wrap or wax paper and gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
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Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of seasoned breadcrumbs and grated Parmesan cheese.
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Dredge the chicken breasts in the flour, dip them in the beaten eggs, and then coat them evenly with the breadcrumb mixture, pressing gently to adhere.
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In a large skillet, melt 2 tablespoons of butter and the olive oil over medium-high heat.
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Cook the breaded chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
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In the same skillet, add the remaining 2 tablespoons of butter and the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
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Add the chicken broth and lemon juice to the skillet, and bring the mixture to a simmer.
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Return the cooked chicken breasts to the skillet, along with the capers, and simmer for 2-3 minutes, spooning the sauce over the chicken to coat it.
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Remove the skillet from heat and sprinkle with chopped fresh parsley.
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Serve the Chicken Francese immediately, garnished with lemon wedges for squeezing over the top.
Enjoy this delightful Chicken Francese, a classic Italian dish bursting with bright lemon flavor and a crispy, golden coating that’s sure to impress.
