This classic Italian-American dish is one of the simplest yet most rewarding in flavor. Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Chicken Francese is something I grew up eating a lot in New York. It is on every Italian menu across the tri state area. There is a good reason for this. It’s simple. It’s fresh. It’s lemony. And it has a sauce you want to mop up with every single bite.