Cook Chicken: In a large skillet (oven-safe if you wish to transfer for simmering, though not required here), heat the 1/4 cup olive oil over medium-high heat. Add the breaded chicken breasts (you may need to work in batches to avoid overcrowding). Cook until golden brown on both sides, about 3-4 minutes per side. Remove the cooked chicken from the skillet and set aside on a plate.
Prepare Sauce: In the same skillet, melt the 1/4 cup unsalted butter. Add the 1 cup chicken broth, 1/2 cup fresh lemon juice, and 1/4 cup dry white wine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon – these bits add tremendous flavor to the sauce.
Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the simmering sauce. Let them simmer in the sauce for about 5 minutes, or until the chicken is cooked through and the sauce has slightly reduced and thickened.
Serve: Transfer the cooked chicken to a serving platter. Pour the delicious lemon-wine sauce generously over the top of the chicken. Garnish with 2 tablespoons of chopped fresh parsley before serving.
Enjoy your elegant and flavorful Chicken Francese!
