# Chicken Francese with Lemon Caper Sauce

> Chicken Francese with Lemon Caper Sauce (ready in 45 minutes, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-23
Posted by Suzanne Lejeune

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

## Shop It

### 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

## Mise It

### 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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