Chicken Francese

cooksillustrated.com

subheading: GATHER YOUR INGREDIENTS:

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2 teaspoons table salt

½ teaspoon pepper

1 large lemon

4 tablespoons unsalted butter, divided

¾ cup all-purpose flour, divided

3 large eggs

2 tablespoons water

⅓ cup extra-virgin olive oil for frying

⅓ cup vegetable oil for frying

1 garlic clove, minced

⅓ cup dry white wine

1½ cups chicken broth

2 tablespoons minced fresh parsley

View Nutritional Information i

subheading: KEY EQUIPMENT:

note: BEFORE YOU BEGIN

Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable. Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

Directions at cooksillustrated.com

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