Lemony chicken francaise
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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 color, and the breading ends up with a hearty, rich texture similar to a crepe.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast(s)
20 oz
Kosher salt
0.75 tsp
Garlic powder
0.5 tsp
Black pepper
0.25 tsp
All-purpose flour
0.25 cup(s)
Egg(s)
2 large egg(s)
No-salt-added chicken stock
0.666 cup(s)
White wine
0.333 cup(s)
Fresh lemon juice
2 Tbsp
Lemon
0.5 item(s), medium
Unsalted butter
1 Tbsp
Fresh parsley
2 Tbsp
Instructions
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
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