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Chicken Breast Francese

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The World Health Organization says eat less meat and more skinless, boneless chicken. Here's a very tasty way to do just that!

Servings: 4

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3 Tablespoons Butter, divided
1/3 Cup Minced Onion
1 Tablespoon Flour
1/2 Cup Dry White Wine
1/3 Cup Lemon Juice
2 1/4 Cups Chicken Broth
Salt and Pepper, to taste
4 Skinless Boneless Chicken Breast Halves (6 to 8 ounces each), tenderloins removed
1 Cup Flour
Salt and Pepper, to taste
2 Large Eggs
2 Tablespoons Milk
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 Tablespoons Minced Fresh Parsley


  • Adjust oven rack to middle position; heat oven to 200° F.
  • Set wire rack on rimmed baking sheet and place sheet in oven. (Or use warming drawer)


  • Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
  • Add flour and stir until light golden brown, about 1 minute.
  • Whisk in wine, lemon juice, and broth
  • Increase heat to high and bring to boil, whisking constantly.
  • Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes.
  • Strain sauce through mesh strainer, and set aside.


  • Trim breasts of excess fat and halve horizontally.
  • Pound chicken breast halves to an even 1/4-inch thickness.
  • Set second wire rack on second rimmed baking sheet on counter.
  • Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
  • Mix the eggs and milk until combined, and pour into a second shallow bowl.
  • Season both sides of each cutlet with salt and pepper.
  • Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour.
  • Place coated cutlets on wire rack on counter.
  • Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds.
  • Transfer chicken to wire rack in oven. Wipe out skillet with paper towels.
  • Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet.
  • After transferring chicken to oven, wipe out skillet with paper towels.


  • Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper.
  • Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets.
  • Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley.
  • Serve immediately, passing extra sauce separately


  1. The chicken breasts will be easier to slice into cutlets if you freeze them for about 15 minutes until they are firm but not fully frozen.  
  2. Just 1 tablespoon of the butter for the sauce is used in step 3; the remaining 2 tablespoons are used in step 6.
  3. The sauce is very lemony--for less tartness, reduce the amount of lemon juice by about 1 tablespoon.

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Per Serving: 532 Calories; 26g Fat (47.1% calories from fat); 37g Protein; 30g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 691mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.