America's Test Kitchen Chicken Francese

1 tablespoon butter


1 medium onion, diced small

1/2 cup dry white wine or dry vermouth

1/3 cup lemon juice (from 2 lemons)

2 1/4 cups low sodium chicken broth

4 boneless skinless chicken breasts

1/2 cup all-purpose flour

1 teaspoon table salt

1/2 teaspoon ground pepper

2 eggs

2 tablespoons milk

2 tablespoons butter

2 tablespoons vegetable oil

2 tablespoons butter

Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.

Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.

Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.

When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.

Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.

Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.