Chicken Francese

1. Preheat Oven

Preheat your oven to 200 degrees, ensuring the middle rack is in place. This will keep the chicken warm later.

2. Prepare Chicken

Begin by preparing the chicken. Cut each breast in half crosswise, then cut the thicker half again horizontally to create three cutlets of similar thickness. Place the cutlets between plastic wrap and pound them to an even ¼-inch thickness using a meat mallet. Season the cutlets with 2 teaspoons of table salt and ½ teaspoon of pepper, and set them aside for 15 minutes. This step ensures the chicken is evenly seasoned and cooks uniformly.

3. Prepare Lemon

While the chicken is resting, prepare the lemon. Grate the peel to yield 1 teaspoon of zest. Cut the lemon in half crosswise and juice one half to get 2 tablespoons of lemon juice. Slice the remaining half into four ¼-inch-thick rounds, discarding the ends.

4. Prepare Butter Cubes

Take 3 tablespoons of unsalted butter and cut it into ½-inch cubes. Toss these cubes with 1 teaspoon of flour and refrigerate until needed. This will help thicken the sauce later.

5. Prepare Coating

For the coating, spread the remaining flour in a shallow dish. In a medium bowl, whisk together 3 large eggs and 2 tablespoons of water to ensure an even coating.

6. Coat Chicken

Dredge each chicken cutlet in the flour, shaking off any excess, then coat them in the egg mixture. Place the coated cutlets on a prepared rack.

7. Fry Chicken

Heat ⅓ cup of extra-virgin olive oil and ⅓ cup of vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Fry the cutlets until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the other side, another 2 minutes. Arrange the fried cutlets on a serving platter and keep them warm in the preheated oven. Repeat this process with the remaining cutlets in two batches. Frying in oil creates a crispy exterior, enhancing the texture of the chicken.

8. Cook Lemon Slices

Once all the chicken is cooked, discard the oil from the skillet and wipe it out with paper towels. Add 1 tablespoon of unsalted butter to the skillet and cook the lemon slices, flipping them occasionally until lightly browned, about 3 minutes. Transfer the lemon slices to a cutting board.

9. Prepare Sauce

Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly. Pour in the ⅓ cup of dry white wine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a rapid simmer and cook until mostly evaporated, about 2 to 3 minutes. Add the 1½ cups of chicken broth and simmer until reduced to ⅔ cup, about 6 to 8 minutes.

10. Finish Sauce

Reduce the heat to low and stir in the reserved lemon zest and 2 tablespoons of lemon juice. Gradually whisk in the floured butter cubes until the sauce thickens to the consistency of heavy cream, about 1½ to 2 minutes. Stir in the 2 tablespoons of minced fresh parsley and season with salt and pepper to taste.

11. Serve

To serve, cut the browned lemon slices in half and scatter them over the cutlets. Spoon the sauce generously over the chicken and serve immediately. Enjoy your beautifully golden and delicious Chicken Francese.