Chicken Francese

Name: Chicken Francese
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons, unsalted butter; 1 , very small onion, minced (about 1/3 cup); 1 tablespoon, all-purpose flour; 1/2 cup, dry white wine or vermouth; 1/3 cup, lemon juice from 2 lemons; 2 1/4 cups, low-sodium chicken broth; , Table salt and ground black pepper; 1 cup, all-purpose flour; , Table salt and ground black pepper; 2 , large eggs; 2 tablespoons, milk; 4 , boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness; 2 tablespoons, unsalted butter; 2 tablespoons, olive oil; 2 tablespoon, minced fresh parsley leaves

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Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

Main Courses

Italian

Chicken

This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

To get a rich, eggy coating for our chicken francese recipe, we dusted the cutlets with flour, dipped them in eggs beaten in milk, and then coated them again with flour. For a silky, well-balanced sauce, we made a classic roux for thickness...

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