Chicken Francese with Lemon-Caper Sauce

Name: Chicken Francese with Lemon-Caper Sauce
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/2 cup plus 1 teaspoon, cornstarch; 2 , large eggs; 2 tablespoons, milk; 1 cup, chicken broth; 1/2 cup, dry white wine; , Salt and pepper; 6 tablespoons, unsalted butter, cut into 6 pieces; 2 tablespoons, capers, rinsed; 1 , garlic clove, minced; 2 tablespoons, lemon juice; 1 tablespoon, chopped fresh parsley

11 comments

By Katie Leaird

Appears in Cook's Country June/July 2017

Main Courses

Chicken

Weeknight

A lemony, buttery pan-fried cutlet is appealing. Chicken wrapped in burnt scrambled eggs is not.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping...

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Chicken Francese with ­Lemon-Caper Sauce

WHY THIS RECIPE WORKS

Chicken Francese with Lemon-Caper Sauce