Experience the tangy and buttery goodness of Chicken Francese!

Place chicken breasts between plastic wrap and gently pound them to an even thickness.
In a shallow dish, place the flour for dredging. In another dish, beat the eggs with grated Parmesan cheese, salt, and pepper.
Dredge each chicken breast in flour, shake off excess, then dip in the egg mixture.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove the chicken and set aside.
In the same skillet, add chicken broth, lemon juice, and white wine. Bring to a boil and let it simmer for 5 minutes.
Stir in the remaining butter and capers. Return the chicken to the skillet and simmer for an additional 5 minutes.
Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 350 kcal | Servings: 4 servings