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–+ servings

Chicken French

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A quick and elegant dish featuring pan-fried chicken cutlets in a bright lemon–white wine butter sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Preparation
  • 4 pieces boneless and skinless chicken breasts, halved or pounded to 1/3 inch thick Thin pounded breasts ensure even cooking.
  • 2 large eggs, beaten
  • 1/4 cup milk Any milk will work; use water for dairy-free.
  • 1 cup all-purpose flour Substitute gluten-free flour if needed.
  • 1/4 cup olive oil Can swap part for butter for richer flavor.
  • 1/2 cup dry white wine Or use low-sodium chicken broth if preferring no alcohol.
  • 2 pieces lemons, juiced Fresh lemons are best.
  • 1/4 cup unsalted butter Cold butter helps emulsify the sauce.
  • to taste salt and pepper Adjust seasoning according to preference.
  • 1/4 cup fresh parsley, chopped For garnish.
  • as needed angel hair pasta or spaghetti, cooked al dente For serving.
  • as needed oven-roasted asparagus or green beans For serving alongside.

Method
 

Preparation
  1. Flatten each chicken breast by slicing in half horizontally or pounding to 1/3 inch thickness. Season both sides with salt and pepper.
  2. Set up a dredging station with one shallow bowl of flour and another with beaten eggs mixed with milk.
Cooking
  1. Heat a large skillet over medium-high heat and add the olive oil. When hot, dredge each chicken breast in flour, shake off excess, dip in egg wash, and place in pan.
  2. Fry for 2–3 minutes per side until golden brown. Work in batches if necessary. Transfer cooked cutlets to a plate and tent with foil.
  3. Reduce heat to medium. Pour off excess fat, leaving about 1 tablespoon. Add white wine to deglaze the pan, scraping browned bits with a wooden spoon.
  4. Add lemon juice and bring to a gentle simmer for 1 minute to reduce slightly.
  5. Whisk in cold butter a tablespoon at a time until the sauce is glossy and slightly thickened. Taste and season with salt and pepper.
  6. Return chicken to the pan and spoon sauce over each piece for 30–60 seconds to warm through and absorb flavor.
Serving
  1. Place cooked pasta on plates, top with chicken, and spoon more sauce over the top. Sprinkle with chopped parsley and serve alongside oven-roasted asparagus or green beans.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 33gFat: 22gSaturated Fat: 8gSodium: 550mgFiber: 2gSugar: 1g

Notes

For a faster weeknight shortcut, use thin-cut cutlets from the butcher. The sauce pairs well with a crisp Sauvignon Blanc or dry Pinot Grigio.
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