Photo of Lemony chicken francaise by WW

Lemony chicken francaise

Points® value
Total Time
30 min
15 min
15 min
With a tangy, buttery citrus-wine sauce, these breaded chicken cutlets will perk up any weeknight. The chicken is pounded thin, dredged in flour, and coated in beaten egg, then cooked in a skillet. Because the eggy mixture is on the outside, the chicken takes on a pretty golden colour, and the breading ends up with a hearty, rich texture similar to a crepe.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

20 oz, (4 [5-oz] cutlets)

Kosher salt

¾ tsp(s), divided

Garlic powder

½ tsp(s)

Black pepper

¼ tsp(s)

All-purpose flour

¼ cup(s), divided


2 large, lightly beaten

No-salt-added chicken stock


White wine


Fresh lemon juice

2 tbsp(s)


½ wedge(s), thinly sliced

Unsalted butter

1 tbsp(s)

Fresh parsley

2 tbsp(s), chopped


  1. Working with one cutlet at a time, place the chicken between two sheets of plastic wrap; pound to a ¼-inch thickness. Arrange the pounded cutlets in a single layer on a work surface or a large piece of plastic wrap. Sprinkle the chicken evenly with ½ tsp salt, garlic powder, and black pepper. Sprinkle the top of the chicken with 1 ½ tbsp flour, rubbing gently to coat; turn the chicken over, sprinkle with 1 ½ tbsp flour, and rub gently to coat. Place the eggs in a pie plate or other shallow dish; dip the chicken in the egg, turning to coat.
  2. Coat a large nonstick skillet with cooking spray and heat over medium. Add 2 cutlets to the pan; cook until lightly browned and cooked through, about 3 minutes per side. Remove from the pan and repeat with the remaining 2 cutlets. Wipe the skillet clean with paper towels.
  3. In a 2-cup glass measuring cup or medium bowl, whisk together the chicken stock, wine, lemon juice, and remaining 1 tbsp flour. Pour the mixture into the skillet and bring to a boil over medium, stirring frequently. Stir in the remaining ¼ tsp salt and lemon slices; cook until the sauce thickens, 2 to 3 minutes. Stir in the butter. Add the chicken to the pan, turning to coat with the sauce. Sprinkle with the parsley.
  4. Serving size: 1 cutlet and about ¼ cup sauce