Prep time: 25 minutesCook time: 45 minutesTotal time: 1 hour 10 minutesServes: 8
Ingredients
2–2 1/4 lb boneless, skinless chicken breasts, about 3 large breasts
Salt, to taste
Black pepper, to taste
5 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped flat-leaf parsley, divided, plus more for serving
1 1/2 cups all-purpose flour, for dredging
3 tablespoons all-purpose flour, for the sauce
4 tablespoons olive oil
6 tablespoons butter, divided
4 tablespoons chopped garlic
1 1/2 lb thinly sliced white or mixed mushrooms
1 cup dry white wine, such as Pinot Grigio
1 cup chicken broth, preferably low-sodium
1/3 cup fresh lemon juice
1 lemon, thinly sliced
Equipment
Cutting board
Sharp knife
Meat mallet or rolling pin
Large nonstick skillet
Large bowl
Shallow bowl or plate
Wire rack set over a sheet pan
Tongs
Whisk
Wooden spoon or silicone spatula
Meat thermometer
Instructions
Start by slicing each chicken breast horizontally into 3–4 thin cutlets. If any pieces are still thick, place them between plastic wrap and pound them gently until even. Thin chicken matters here because Francese cooks quickly, and thick chicken can brown outside before the center is done.
Pat the chicken dry, then season both sides with salt and black pepper. In a large bowl, whisk the eggs with the Parmigiano and 1 tablespoon parsley. Place 1 1/2 cups flour in a shallow bowl. Set up your station in this order: chicken, flour, egg mixture, skillet. This makes the cooking smoother (once the chicken is dipped in egg, you want it going straight into the pan).
Heat the olive oil and 3 tablespoons butter in a large nonstick skillet over medium heat. Take one piece of chicken, coat it lightly in flour, shake off the extra, then dip it into the egg mixture. Let the extra egg drip off, then place it gently in the hot pan.
Cook the chicken in batches for about 2–3 minutes per side, until lightly golden. Don’t crowd the pan. The coating should look soft-golden, not dark and crunchy. Transfer the cooked pieces to a wire rack set over a sheet pan while you finish the rest.
Once the chicken is cooked, add the remaining 3 tablespoons butter to the same pan. Add the chopped garlic and sliced mushrooms. Cook over medium heat for about 8–10 minutes, until the mushrooms release their liquid and start to brown. At first they’ll look watery, then they’ll suddenly become richer and darker (that’s the moment you know the flavor is building).
Sprinkle in the remaining 3 tablespoons flour and stir for about 1 minute. This helps thicken the sauce and removes the raw flour taste.
Pour in the white wine and scrape the bottom of the pan. Let it bubble for 2–3 minutes, until the sharp alcohol smell softens. Add the chicken broth, lemon juice, and lemon slices. Stir well and bring the sauce to a gentle simmer.
Return the chicken to the skillet, nestling the pieces into the sauce. Simmer gently for 5–8 minutes, until the chicken is hot and fully cooked. The internal temperature should reach 165°F. Don’t boil hard, because the egg coating is delicate and the chicken can toughen.
Taste the sauce at the end and adjust salt, black pepper, or lemon if needed. Finish with the remaining parsley. Serve hot with pasta, rice, mashed potatoes, or crusty bread for the sauce.
Tips
Use fresh lemon juice, not bottled lemon juice.
Don’t overcook the chicken during the first pan-fry; it finishes in the sauce.
Keep the sauce at a gentle simmer, not a hard boil.
If the sauce gets too thick, add a splash of chicken broth.
If it tastes too sharp, let it simmer another minute and add a small piece of butter.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat gently in a pan over medium-low heat with a splash of water or broth.
This dish can be prepared ahead: cook the chicken and sauce separately, then gently reheat them together before serving.