Brown Butter Chicken Francese
Golden chicken cutlets with brown butter, lemon and white wine sauce.
Ingredients
- Chicken — 2 Large Boneless Skinless Chicken Breasts
- Chicken — ½ cup All-Purpose Flour
- Chicken — 1 tsp Kosher Salt
- Chicken — ½ tsp Coarse Ground Black Pepper
- Chicken — 3 Large Eggs
- Chicken — 2 Tbsp Water
- Chicken — 2 Tbsp Finely Grated Parmigiano Reggiano
- Chicken — Extra Virgin Olive Oil for Pan Frying
- Brown Butter Lemon Sauce — 5 Tbsp Unsalted Butter
- Brown Butter Lemon Sauce — 2 Minced Shallots
- Brown Butter Lemon Sauce — 3 Minced Garlic Cloves
- Brown Butter Lemon Sauce — ½ cup Dry White Wine
- Brown Butter Lemon Sauce — ½ cup Chicken Stock
- Brown Butter Lemon Sauce — Juice of 1 Lemon
- Brown Butter Lemon Sauce — 1–2 Tbsp Cold Unsalted Butter
- Brown Butter Lemon Sauce — 2 Tbsp Chopped Fresh Parsley
- Brown Butter Lemon Sauce — Kosher Salt, Pepper to Taste
- Finish — 1 Lemon, sliced into wheels
- Finish — Fresh Parsley
Method
- PREPARE THE CHICKEN: Butterfly breasts, cut into 4 cutlets, and pound to ¼-inch thickness. Mix flour, salt, and pepper in one shallow dish. Whisk eggs, water, and Parmigiano in another. Dredge cutlets in flour, shake off excess, then dip into egg mixture.
- COOK THE CHICKEN: Heat oil in a large skillet over medium-high. Cook cutlets 3–4 minutes per side until golden and cooked through. Transfer to a rack; tent with foil.
- SAUTÉ THE LEMON WHEELS: Sear lemon wheels 30–60 seconds per side until caramelized. Reserve for garnish. Wipe excess oil from the skillet.
- MAKE THE BROWN BUTTER LEMON SAUCE: Reduce heat to medium. Melt butter until golden brown (2–3 minutes). Sauté shallots (2–3 minutes), then garlic (30 seconds). Add wine, scraping browned bits; reduce by half. Add stock, simmer 2–3 minutes. Reduce heat to low, stir in lemon juice. Whisk in cold butter until glossy. Season with salt/pepper; stir in parsley.
- FINISH: Warm chicken in sauce for 1 minute. Transfer to a platter, spoon remaining sauce over, and top with reserved lemon wheels, and fresh parsley.