Description
A classic Italian-American dish featuring tender chicken cutlets coated in a light, savory sauce made with lemon and white wine.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Dredge chicken cutlets in flour, shaking off excess.
- Dip floured chicken into beaten eggs, ensuring it’s fully coated.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Sauté chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add white wine to the skillet, scraping up any browned bits from the bottom.
- Stir in chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens.
- Return chicken to the skillet and spoon the sauce over it.
- Stir in Parmesan cheese and parsley.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For an extra lemony flavor, add a touch of lemon zest to the sauce.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Ensure chicken is cooked through before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg
Keywords: chicken francese, lemon chicken, white wine sauce, Italian chicken, easy chicken recipe