fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon



Tender boneless, skinless chicken breasts are coated in flour and egg, then pan-fried and simmered in a buttery, lemon-wine sauce. This is a dish your family will ask for again and again.



For the chicken:

  • 2 large boneless, skinless chicken breasts, cut in half horizontally (4 total fillets)
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder
  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 2 tablespoons butter

For the sauce:

  • 4 tablespoons butter, divided
  • 1 lemon, thinly sliced
  • 1 small onion, chopped into a small dice
  • 2 large cloves of garlic, chopped
  • 1 tablespoon all-purpose flour
  • 1 cup dry white wine
  • ¼ cup chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • Freshly minced fresh parsley


For the chicken:

If the chicken fillets are not uniform in size (thicker in spots), wrap them in plastic wrap and pound with a flat meat mallet.

Place the flour, salt, pepper, and garlic powder in a shallow dish.

In another shallow dish, whisk together the eggs and milk.

In a large skillet over medium-high heat, melt the butter and olive oil together.

Dredge each chicken fillet in the flour mixture and then into the egg wash.

Lie the breaded chicken fillet in the hot skillet.

Repeat with the remaining 3 chicken fillets.

Cook until golden brown, flip and cook the other side until golden and the chicken is cooked through.

Remove the chicken to a plate and set it aside.

For the sauce:

In the same skillet, melt 1 tablespoon of the butter over medium heat.

Add the lemon slices in a single layer and cook until the slices begin to brown – about 3 minutes.

Remove the lemon slices to the same plate as the chicken.

Add the remaining butter into the pan.  Toss in the onions and garlic, and stir to coat with the butter. Saute, stirring often, until the onions turn translucent – about 8 minutes.

Sprinkle in the flour, stir and cook for about a minute.

Whisk in the wine and simmer another 2 minutes. 

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish - Chicken
  • Method: Pan-fry, simmer
  • Cuisine: Italian

Keywords: Italian chicken francese, Italian recipes, chicken, lemon, wine, boneless skinless chicken breasts,