Description
A simple recipe for pan-fried chicken cutlets coated in a lemon-butter sauce with a touch of cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Season the pounded chicken breasts lightly with salt and pepper.
- Place flour on a shallow plate and beaten eggs in another shallow dish.
- Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Add the white wine to the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
- Pour in the chicken broth and lemon juice. Bring to a simmer.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce thickens slightly.
- Reduce heat to low and stir in the heavy cream. Heat through, do not boil.
- Return the chicken to the skillet and spoon the sauce over the top.
- Sprinkle with fresh parsley before serving.
Notes
- For best results, use thin chicken cutlets for quick, even cooking.
- You can substitute dry vermouth for the white wine if preferred.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: French-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380
- Sugar: 2
- Sodium: 350
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 35
- Cholesterol: 180
Keywords: chicken francaise, creamy chicken, lemon butter sauce, pan fried chicken, quick chicken dinner