Every time I make this, my guests can't get enough—it vanishes fast!

Chicken Francese is a delightful dish that brings a touch of elegance to the dinner table, yet it's simple enough for a weeknight meal. Originating from Italian-American cuisine, this dish is a testament to the immigrant spirit of adapting and thriving. The chicken is lightly breaded and pan-fried, then bathed in a luscious lemon-butter sauce. It's a recipe that has been passed down through generations, and each time I make it, I'm reminded of Sunday dinners at my grandmother's house, where the aroma of lemon and butter would fill the air, promising a meal made with love. This dish is perfect for those who want to experience a bit of nostalgia while enjoying a meal that's both crispy and juicy.

Chicken Francese pairs beautifully with a side of buttery mashed potatoes or a light, lemony pasta. A crisp green salad with a simple vinaigrette balances the richness of the dish. For a true Midwestern touch, serve it alongside some sweet corn on the cob or green beans sautéed with a bit of garlic. Don't forget a warm, crusty bread to mop up the delicious sauce!

Servings: 4

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup unsalted butter
1 cup chicken broth
1/2 cup fresh lemon juice
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.

Season the chicken with salt and pepper.

Place the flour in a shallow dish. In another shallow dish, whisk together the eggs, milk, and Parmesan cheese.

Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg mixture, allowing the excess to drip off.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter. Add the chicken broth, lemon juice, and white wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

Return the chicken to the skillet and simmer in the sauce for about 5 minutes, or until the chicken is cooked through.

Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped parsley.

For a gluten-free version, use gluten-free flour for dredging. You can also add capers to the sauce for a briny kick. If you prefer a creamier sauce, stir in a splash of heavy cream at the end. For a touch of heat, add a pinch of red pepper flakes to the sauce. This dish can also be made with veal or pork cutlets for a different twist.