Chicken Francese with Lemon Caper Sauce

• Yield: 4 servings
• Total time: 45 minutes
• Cuisine: American
• Course: Main Dish
• Est. cost: ~$20–$30 CAD (at time of writing)

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Produce

• [ ] 1 clove garlic
• [ ] 1 lemon
• [ ] 1 tbsp parsley

Meat & Seafood

• [ ] 4 boneless skinless chicken breasts

Dairy & Eggs

• [ ] 2 eggs
• [ ] 2 tbsp milk
• [ ] 6 tbsp butter

Pantry

• [ ] 1/2 cup + 1 tsp cornstarch
• [ ] 2 tbsp capers
• [ ] 1/2 cup white wine
• [ ] 1 cup chicken broth
• [ ] Salt
• [ ] Black pepper

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Cutting board (chicken prep)

• 4 boneless skinless chicken breasts, cut horizontally into 8 cutlets and pounded 1/4 inch thick
• Salt
• Black pepper

Shallow dish (dredging station)

• 1/2 cup cornstarch

Shallow dish (egg wash)

• 2 eggs, beaten
• 2 tbsp milk, whisked into eggs

Large plate (holding plate)

• Empty plate for coated chicken cutlets

Skillet start (first cook)

• 2 tbsp butter

Mini bowl (second cook)

• 2 tbsp butter

Mini bowl (sauce aromatics)

• 1 clove garlic, minced
• 2 tbsp capers, rinsed

Small bowl (sauce base)

• 1 tsp cornstarch
• 1/4 tsp salt
• 1/2 cup white wine
• 1 cup chicken broth

Mini bowl (lemon butter finish)

• 2 tbsp butter
• 2 tbsp lemon juice

Mini bowl (herb finish)

• 1 tbsp parsley, minced

Make It

1. Preheat the oven to 200°F.
2. Cut each chicken breast horizontally to make 8 cutlets total. Pound each cutlet to 1/4 inch thick. Pat dry and season with salt and black pepper.
3. Dredge each cutlet in cornstarch, shaking off the excess.
4. Dip each cutlet in the egg wash and place on the holding plate.
5. Melt 2 tbsp butter in a 12-inch non-stick skillet over medium-high heat.
6. Cook 4 cutlets for 2 to 3 minutes per side until golden and cooked through. Transfer to a baking sheet and keep warm in the oven.
7. Add the remaining 2 tbsp butter to the skillet and cook the remaining 4 cutlets the same way. Transfer to the oven.
8. Add the garlic and capers to the skillet and cook for about 30 seconds until fragrant.
9. Whisk in the sauce base and bring to a boil. Cook until reduced by about half, about 5 minutes.
10. Remove from the heat and stir in the lemon juice and remaining 2 tbsp butter.
11. Transfer the chicken to a serving platter, spoon the sauce over top, and finish with parsley.
12. SERVE!

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