Chicken Francese

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 3 large eggs
• 1/4 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced for garnish

Instructions

1. Pound chicken breasts to 1/4-inch thickness using a meat mallet.
2. In a shallow bowl, whisk together eggs and milk.
3. In another shallow bowl, combine flour, Parmesan cheese, salt, pepper, and garlic powder.
4. Dip each chicken breast in the egg mixture, then coat thoroughly in the flour mixture.
5. Heat butter and olive oil in a large skillet over medium-high heat.
6. Once the butter is foamy, add the breaded chicken breasts and cook for 3-4 minutes per side until golden brown. Remove and set aside.
7. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
8. Pour in white wine and scrape up any browned bits from the bottom of the pan.
9. Add chicken broth and lemon juice, stirring well.
10. Return the chicken to the skillet and add capers.
11. Simmer for 5-7 minutes until the sauce reduces slightly and the chicken is cooked through.
12. Garnish with fresh parsley and lemon slices before serving.

Notes

• Pound chicken breasts evenly to ensure uniform cooking.
• Use a meat mallet or rolling pin to pound the chicken between plastic wrap to avoid splatter.
• Prepare the flour and egg mixtures in separate shallow bowls or plates for efficient breading.
• Keep the heat at medium-high to achieve a golden crust without burning the coating.
• Use fresh lemon juice for the best flavor; bottled juice is less vibrant.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with pasta, rice, or roasted vegetables.