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Create a realistic horizontal recipe step panel from the same Chicken Francese photography session. The image must contain TWO side-by-side photographs. LEFT PHOTO — Step 5: Show dry white wine being poured into the same skillet after the chicken has been removed. A wooden spoon should be scraping the browned bits from the bottom of the skillet. The liquid should begin bubbling naturally. Place only the number "5" inside the photograph. RIGHT PHOTO — Step 6: Show chicken broth and fresh lemon juice being added to the skillet, with thin lemon rounds visible in the sauce. The sauce should be gently simmering and slightly reduced. Place only the number "6" inside the photograph. Maintain the same skillet, countertop, lemon, utensils, lighting, and visual continuity. No written instructions, labels, captions, titles, or extra text. Realistic sauce texture, steam, liquid reflections, and lemon slices. Chicken Francese Recipe – Crispy, Lemon Butter Chicken

Chicken Francese Recipe – Crispy, Lemon Butter Chicken

This Chicken Francese recipe features thin chicken cutlets coated in seasoned flour and egg, pan-fried until golden, then finished in a bright lemon butter sauce with white wine and chicken broth.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 570 kcal

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts, about 1 1/2 pounds total
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 tablespoons water
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter

For the Lemon Butter Sauce

  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 lemons
  • 4 tablespoons unsalted butter cold and cut into pieces
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Place each chicken breast between sheets of plastic wrap or parchment and gently pound to about 1/4-inch thickness. Cut very large breasts in half horizontally first if needed. Season both sides with salt and pepper.
  • Place the flour in a shallow dish and season with salt and pepper. In another shallow bowl, whisk the eggs with 2 tablespoons water.
  • Lightly dredge each chicken cutlet in the seasoned flour, shake off the excess, then dip it into the egg mixture. Let the excess egg drip off.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken in batches for about 2–3 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate.
  • Reduce the heat to medium. Add the white wine to the same skillet and scrape up the browned bits. Simmer for about 2 minutes.
  • Add the chicken broth and juice of both lemons. Add thin rounds from half of one lemon and simmer for 4–5 minutes, until slightly reduced.
  • Reduce the heat to low. Whisk in the cold butter pieces one at a time until the sauce is smooth and lightly glossy. Stir in the parsley, salt, and pepper. Return the chicken to the skillet and spoon the sauce over the cutlets. Simmer gently for about 2 minutes.
  • Transfer the chicken to plates and spoon the lemon butter sauce over the top. Garnish with the cooked lemon slices and additional parsley.

Notes

  • Pounding the chicken evenly is important because the thin cutlets cook quickly and stay tender. Avoid leaving the chicken in the sauce for too long after it is cooked; a short finishing time lets it absorb the lemon-butter flavor without losing its delicate coating.