Chicken Francese

Adapted from Rachael Ray’s Chicken Francese recipe.


  • 1 to 1.5 lbs Thin sliced Chicken Cutlets cut in half
  • 1 cup Flour
  • 1 tblsp McCormick Lemon Pepper Seasoning
  • 1/2 teaspoon Paprika
  • 3 tblsp butter, cut into 1-tablespoon slices
  • 2 large eggs
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 6 tblsp ReaLemon Lemon Juice divided
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 cup dry white wine
  • 12 oz can Chicken Broth


  • Beat the Eggs with the Grated Cheese and 3 tablespoons of Lemon Juice. Add Chicken and marinate refrigerated 30 to sixty minutes.
  • Mix the flour with Lemon Pepper seasoning and Paprika. Roll the butter slices in the flour and set aside.
  • Remove Chicken from the egg batter, placing the cutlets on a paper plate. Discard the egg batter.
  • Dredge Cutlets through the flour mixture one piece at a time and place on another paper plate.
  • Heat the EVOO, four turns of the skillet, over medium to medium-high heat. Arrange a single layer of Cutlets in skillet and sauté to deep golden, 2-3 minutes on each side. Repeat, removing the browned chicken to a plate.
  • Add the White Wine and remaining Lemon Juice, cook for a half minute, then add the Garlic and Chicken Broth to the pan. Stir for 1 minute to deglaze. Pour in the Chicken Broth and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.
  • Serve with the crusty bread or a side of pasta to absorb the sauce.