Lemony, Buttery Francese: Chicken Breasts Never Had it So Good

Ingredients

• 4 pieces Boneless Skinless Chicken Breast (6‑8 oz each; cut into cutlets and pounded to 1/4‑inch thickness)
• 2 tsp Salt (Kosher or fine sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.75 cup All-Purpose Flour (For dredging the chicken)
• 3 large Large Egg (Beaten)
• 2 tbsp Water (Dilutes the eggs for a tender coating)
• 0.33 cup Olive Oil (Extra‑virgin, for frying)
• 0.33 cup Vegetable Oil (High‑smoke‑point oil for frying)
• 4 tbsp Unsalted Butter (Cold, cubed; 1 tbsp for sauté, 3 tbsp for thickening)
• 1 whole Lemon (Zested, juiced, and sliced; avoid white pith)
• 2 tbsp Fresh Parsley (Chopped, for garnish)
• 1 tsp Garlic (Minced, fresh)
• 0.33 cup Dry White Wine (Dry, such as Sauvignon Blanc)
• 1.5 cup Chicken Broth (Low‑sodium)
• 1 tsp All-Purpose Flour (For butter‑flour thickener)

Instructions

1. Trim and Pound Chicken

   Separate the thicker end of each breast from the thinner end, cut the thicker part in half horizontally, then pound all pieces to about 1/4‑inch thickness using a meat mallet, applying gentle, even pressure.

   Time: PT10M

2. Season and Rest

   Season the cutlets evenly with 2 tsp salt and ½ tsp freshly ground black pepper. Let them rest at room temperature for 15 minutes so the seasoning penetrates.

   Time: PT15M

3. Dredge in Flour

   Place 3/4 cup all‑purpose flour in a shallow dish. Lightly coat each cutlet on both sides, shaking off excess, and set the floured pieces on a wire rack.

   Time: PT5M

4. Heat Frying Oil

   Combine 1/3 cup olive oil and 1/3 cup vegetable oil in the skillet and heat over medium‑high until shimmering.

   Time: PT3M

5. Prepare Egg Wash

   In a mixing bowl, whisk together 3 large eggs with 2 tbsp water until smooth.

   Time: PT2M

6. Coat and Fry Cutlets

   Dip each floured cutlet into the egg wash, letting excess drip off, then place in the hot skillet. Cook 2 minutes per side over medium heat until golden brown. Transfer to a pre‑heated 200 °F oven to keep warm while you finish the sauce.

   Time: PT8M

   Temperature: Medium

7. Caramelize Lemon Slices

   Melt 1 tbsp butter in the same skillet over medium heat. Zest half of the lemon (about 1 tsp zest) and set aside. Juice the lemon for 2 tbsp. Slice the remaining half into 1/4‑inch rounds. Add the lemon slices to the butter and cook 3 minutes, turning once, until browned on both sides.

   Time: PT5M

   Temperature: Medium

8. Build the Sauce – Garlic and Wine

   Add 1 tsp minced garlic to the skillet and sauté 1 minute until fragrant. Pour in 1/3 cup dry white wine and simmer over medium‑high until the liquid has reduced almost completely (about 5 minutes).

   Time: PT6M

   Temperature: Medium‑high

9. Reduce Broth

   Add 1.5 cup low‑sodium chicken broth, bring to a gentle boil, and simmer until the volume is reduced to exactly 2/3 cup (6‑8 minutes).

   Time: PT8M

   Temperature: Medium

10. Thicken with Butter‑Flour Cubes

    Toss 3 tbsp cold butter cubes with 1 tsp flour to coat. Reduce heat to low and whisk the butter‑flour cubes into the sauce a few at a time until the sauce reaches a heavy‑cream consistency (about 2 minutes). Stir in the reserved lemon zest, 2 tbsp lemon juice, and the remaining butter cubes, whisking until smooth. Finish with 2 tbsp chopped parsley and remove from heat.

    Time: PT5M

    Temperature: Low

11. Plate and Serve

    Arrange the warm cutlets on serving plates, top with the caramelized lemon slices, drizzle the lemon‑butter sauce over each, and garnish with a sprinkle of fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

1 g