Delicious Easy Chicken Francese

Recipe View Gather all ingredients. (5 minutes)

Recipe View Prepare the chicken: Dredge each chicken breast in flour, shaking off any excess. Dip the floured chicken into the beaten egg, allowing any excess to drip off. For a more substantial crust, press the egg-coated chicken back into the flour to coat both sides evenly. Repeat with the remaining chicken cutlets. (15 minutes)

Recipe View Sauté the chicken: Heat olive oil in a large, non-stick skillet over medium heat. Add the chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding the pan) and sauté until golden brown and nearly cooked through, about 4 minutes per side. Transfer the sautéed chicken to a plate lined with paper towels to drain excess oil. (15-20 minutes)

Recipe View Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Recipe View Prepare the Lemon-Butter Sauce: In a medium saucepan, combine chicken broth, white wine, butter, lemon juice, parsley, salt, and pepper. Heat over medium-low heat, stirring occasionally, until the butter is completely melted and the sauce is fragrant. In a small bowl, whisk together cold water and cornstarch until smooth. Gradually add the cornstarch slurry to the broth mixture, stirring constantly. Cook until the sauce thickens slightly, about 2 to 3 minutes. (10 minutes)

Recipe View Assemble and Bake: Arrange the sautéed chicken cutlets in the prepared baking dish. Pour the luscious lemon-butter sauce evenly over the chicken. (5 minutes)

Recipe View Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 10 to 15 minutes. An instant-read thermometer inserted into the center of a chicken cutlet should register at least 165 degrees F (74 degrees C). (10-15 minutes)