If you ate at a restaurant in the 80s you were sure to find Chicken Francese on the menu. And while this dish sounds super fancy, it's so easy to make and it has certainly stood the test of time, as it's still popular today!
What You'll Need:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup white wine or dry vermouth
4 tablespoons lemon juice
What To Do:
In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.
In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.
Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.
Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.