This lemony, buttery chicken Francese recipe is surprisingly simple, and marries perfectly browned chicken with a luxurious white wine sauce.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 cup all-purpose flour
• 3 tablespoons grated parmesan cheese
• 1 teaspoon garlic powder
• 1 large egg, beaten
• 1/4 cup olive oil
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/3 cup lemon juice
• 2 tablespoons butter, softened
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley
• charred lemon wedge, optional

Directions

1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
3. In a large skillet, heat oil over medium heat.
4. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
5. Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.