Chicken Francese

Name: Chicken Francese
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 2 teaspoons, table salt; ½ teaspoon, pepper; 1 large, lemon; 4 tablespoons, unsalted butter, divided; ¾ cup, all-purpose flour, divided; 3 , large eggs; 2 tablespoons, water; ⅓ cup, extra-virgin olive oil for frying; ⅓ cup, vegetable oil for frying; 1 , garlic clove, minced; ⅓ cup, dry white wine; 1½ cups, chicken broth; 2 tablespoons, minced fresh parsley

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Appears in Cook's Illustrated July/August 2022, America's Test Kitchen TV

Main Courses

Italian

Chicken

SERVES6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

To make chicken Francese, cooks dip cutlets in flour and then beaten egg; shallow-fry them; and sauce them with a lemony, beurre blanc–like reduction that saturates the plush coating. Cutting and pounding each boneless, skinless breast into...

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