Chicken Francese

Name: Chicken Francese
Ingredients: 1 tablespoon butter; 1 medium onion, diced small; 1/2 cup dry white wine or 1/2 cup dry vermouth; 1/3 cup lemon juice (from 2 lemons); 2 1/4 cups low sodium chicken broth; 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; 1 teaspoon table salt; 1/2 teaspoon ground pepper; 2 eggs; 2 tablespoons milk; 2 tablespoons butter; 2 tablespoons vegetable oil; 2 tablespoons butter

14 ingredients

1 steps

Ingredients

1 tablespoon butter
1 medium onion, diced small
1/2 cup dry white wine or 1/2 cup dry vermouth
1/3 cup lemon juice (from 2 lemons)
2 1/4 cups low sodium chicken broth
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon table salt
1/2 teaspoon ground pepper
2 eggs
2 tablespoons milk
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons butter

Directions

1

["Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.", "Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.", "Slice breasts in half horizontally and pound to an even 1/4\" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour