May 6, 2024

Chicken Francese

Healthy Fact of the Day

Chicken is an excellent source of lean protein, while the addition of lemon juice provides a boost of vitamin C and the breadcrumb coating adds a satisfying crunch.

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

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.
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.
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.
In a large skillet, melt 2 tablespoons of butter and the olive oil over medium-high heat.
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.
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.
Add the chicken broth and lemon juice to the skillet, and bring the mixture to a simmer.
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.
Remove the skillet from heat and sprinkle with chopped fresh parsley.
Serve the Chicken Francese immediately, garnished with lemon wedges for squeezing over the top.