Chicken Francese with Lemon-Caper Sauce

Name: Chicken Francese with Lemon-Caper Sauce
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/2 cup plus 1 teaspoon, cornstarch; 2 , large eggs; 2 tablespoons, milk; 1 cup, chicken broth; 1/2 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

Main Courses
Chicken
Weeknight

By Katie Leaird ･ Appears in Cook's Country June/July 2017

A lemony, buttery pan-fried cutlet is appealing. Chicken wrapped in burnt scrambled eggs is not.

SERVES 4

TIME 1 hour

Why This Recipe Works

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Chicken Francese with ­Lemon-Caper Sauce

Why This Recipe Works

Chicken Francese with Lemon-Caper Sauce