Chicken Francese
- Reviews 1
Ready In: 30 mins
Serves: 4
Yields: 8 cutlets
Ingredients
- 1 tablespoon butter
- 1 medium onion, diced small
- 1⁄2 cup dry white wine or 1⁄2 cup dry vermouth
- 1⁄3 cup lemon juice (from 2 lemons)
- 2 1⁄4 cups low sodium chicken broth
- 4 boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1 teaspoon table salt
- 1⁄2 teaspoon ground pepper
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Directions
- Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.
- Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.
- Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.
- When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.
- Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.
- Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.
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