Chicken Francese

This Chicken Francese recipe is so delicious.  The thin chicken cutlets are lightly coated with flour and egg, and the sauce has a wonderful lemony-wine-onion flavoring.  Because it uses thin sliced chicken breasts, the dish cooks faster than usual.

Any leftovers from this meal? Cube up the cooked chicken and toss with cooked pasta and coat with the remaining sauce.  Add some milk if you need to thin the sauce out...

My 3 year and 1 year old loved this meal, so give it a shot!

Chicken Francese, courtesy of America's Test Kitchen 30 Minute Suppers

1 c. plus 1 Tbsp all-purpose flour
2 large eggs
8 thin-cut skinless chicken cutlets (or cut 4 breasts halfed horizontally)
4 tablespoons unsalted butter
1 onion, chopped
1/2 cup dry white wine
1/3 cup lemon juice from 2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper

Adjust oven rack to middle position; heat oven to 200 degrees. Set baking sheet and place sheet in oven.

Spread 1 cup flour in a dish. Beat eggs in second dish. Season chicken with salt and pepper.  Dip each piece of chicken in flour, then egg, then flour.

Melt 1 Tbsp butter in large nonstick pan over medium-high heat.  Cook chicken until golden brown and cooked through, 2-3 min per side.  Transfer chicken to platter in oven. 

Add onion and additiona 1 Tbsp butter to empty pan and cook til soft, about 5 min. Add remaining flour from plate and stire until golden, about 1 min. Whisk in wine, lemon, broth and cook until reduced to about 1 1/2 cups, 10-15min.

Whisk remaining butter in to sauce and season with salt and pepper.  Arrange chicken on plate and pour sauce on top.

Broccoli is an excellent side for this meal, and quick to cook if you steam on top of stove or microwave.

Enjoy!