Chicken Francese with Lemon-Caper Sauce
By Katie LeairdPublished on April 19, 2017
Time
1 hour
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed½ cup plus 1 teaspoon cornstarch 2 large eggs 2 tablespoons milk 1 cup chicken broth ½ cup dry white wine Salt and pepper 6 tablespoons unsalted butter, cut into 6 pieces2 tablespoons capers, rinsed1 garlic clove, minced2 tablespoons lemon juice 1 tablespoon chopped fresh parsley
Before You Begin
Freezing the chicken breasts for just 15 minutes makes them easier to slice into cutlets. To help keep the fragile egg coating in place, use a fork instead of tongs to flip the cutlets. Reese Non Pareil Capers are our favorite capers.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Place chicken breasts on large plate and freeze until firm, about 15 minutes.
- Meanwhile, place 1/2 cup cornstarch in shallow dish. Whisk eggs and milk together in second shallow dish. Whisk broth, wine, 1/4 teaspoon salt, and remaining 1 teaspoon cornstarch together in bowl.
- Working with 1 breast at a time, starting at thick end, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even 1/4-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in cornstarch, shaking off excess; dip in egg mixture to coat, letting excess drip off; then place on large plate in single layer.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Transfer 4 cutlets to skillet and cook until golden brown and cooked through, 2 to 3 minutes per side, using fork to flip. Transfer to prepared rack and place in oven to keep warm. Repeat with 2 tablespoons butter and remaining 4 cutlets.
- Add capers and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Add broth mixture to skillet and bring to boil. Cook until reduced by half, about 5 minutes. Off heat, stir in lemon juice and remaining 2 tablespoons butter.
- Transfer chicken to serving platter. Spoon sauce over chicken and sprinkle with parsley. Serve.
Time
1 hourYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ cup plus 1 teaspoon cornstarch
2 large eggs
2 tablespoons milk
1 cup chicken broth
½ cup dry white wine
Salt and pepper
6 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons capers, rinsed
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ cup plus 1 teaspoon cornstarch
2 large eggs
2 tablespoons milk
1 cup chicken broth
½ cup dry white wine
Salt and pepper
6 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons capers, rinsed
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ cup plus 1 teaspoon cornstarch
2 large eggs
2 tablespoons milk
1 cup chicken broth
½ cup dry white wine
Salt and pepper
6 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons capers, rinsed
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
Why This Recipe Works
We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping them in the egg mixture ensured optimal adherence. We made sure that the quick-cooking cutlets spent as little time as possible in the pan so that the coating didn’t burn or scramble. The coating adhered tightly to the cutlets, soaking up the tangy, buttery sauce without sloughing off.
Before You Begin
Freezing the chicken breasts for just 15 minutes makes them easier to slice into cutlets. To help keep the fragile egg coating in place, use a fork instead of tongs to flip the cutlets. Reese Non Pareil Capers are our favorite capers.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Place chicken breasts on large plate and freeze until firm, about 15 minutes.
- Meanwhile, place 1/2 cup cornstarch in shallow dish. Whisk eggs and milk together in second shallow dish. Whisk broth, wine, 1/4 teaspoon salt, and remaining 1 teaspoon cornstarch together in bowl.
- Working with 1 breast at a time, starting at thick end, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet between 2 pieces of plastic wrap to even 1/4-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in cornstarch, shaking off excess; dip in egg mixture to coat, letting excess drip off; then place on large plate in single layer.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Transfer 4 cutlets to skillet and cook until golden brown and cooked through, 2 to 3 minutes per side, using fork to flip. Transfer to prepared rack and place in oven to keep warm. Repeat with 2 tablespoons butter and remaining 4 cutlets.
- Add capers and garlic to now-empty skillet and cook until fragrant, about 30 seconds. Add broth mixture to skillet and bring to boil. Cook until reduced by half, about 5 minutes. Off heat, stir in lemon juice and remaining 2 tablespoons butter.
- Transfer chicken to serving platter. Spoon sauce over chicken and sprinkle with parsley. Serve.
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