Weeknight Chicken Francese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-sliced chicken breasts breaded and seared, then finished in a bright lemon and white wine butter sauce. A refined yet simple weeknight dinner that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 thin-sliced chicken breasts (** see chef tip #2)
- 1/2 cup all purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 Tbsp milk (water will also work)
- 3 Tbsp olive or avocado oil
- 1 whole lemon (seeds removed and thinly sliced)
- 3 Tbsp unsalted butter
- 2 Tbsp all purpose flour
- 2 cups reduced sodium chicken broth
- 1/4 cup dry white wine (such as a chardonnay)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1031mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1126mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1031MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.