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Weeknight Chicken Francese with Lemon-Butter Wine Sauce

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb

Tender, lightly coated chicken cutlets simmer in a bright lemon and white wine butter sauce that’s silky and vibrant. Weeknight Chicken Francese with Lemon-Butter Wine Sauce balances tangy citrus with rich, savory notes, ideal for a cozy dinner or a special yet simple meal with guests. Serve with pasta or mashed potatoes to soak up every drop.

  • Prep25 mins
  • Cook25 mins
  • Serves4
  • DifficultyMedium
Weeknight Chicken Francese with Lemon-Butter Wine Sauce
  1. 1

    Assemble all the ingredients.

  2. 2

    Coat the chicken in flour and shake off the excess. Dip it into the beaten egg and lift it so any extra egg drips back into the bowl. Press it into the flour again to cover both sides. Repeat with the remaining chicken.

  3. 3

    Warm the oil in a nonstick skillet over medium heat. Add the chicken and cook until nearly done, about 4 minutes per side. Move it to a paper towel-lined plate.

  4. 4

    Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.

  5. 5

    In a medium saucepan over medium-low heat, warm the chicken broth, wine, butter, lemon juice, parsley, salt, and pepper, stirring occasionally, until the butter melts. Stir the water and cornstarch together in a small bowl until smooth; add it to the broth mixture and cook until it slightly thickens, 2 to 3 minutes.

  6. 6

    Set the chicken into the prepared baking dish and pour the sauce over it.

  7. 7

    Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).