Dreamy Chicken Francese

Recipe View Preheat oven to 200 degrees F (95 degrees C). (5 minutes)

Recipe View Using a sharp knife, carefully slice each chicken breast horizontally into three thin cutlets. (10 minutes)

Recipe View In a shallow dish, whisk together tapioca starch, flour, and 1/4 teaspoon salt. In a separate shallow dish, beat the eggs. (5 minutes)

Recipe View Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. (2 minutes)

Recipe View Dip each chicken cutlet first into the flour mixture, ensuring it's fully coated, then dredge in the beaten eggs, again making sure it's completely covered. (10 minutes)

Recipe View Carefully place the coated chicken cutlets into the hot skillet, working in batches to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a rimmed baking sheet fitted with a wire rack. (15 minutes)

Recipe View Transfer the baking sheet with the chicken to the preheated oven to keep warm. (5 minutes)

Recipe View Reduce heat to medium-low. Add the remaining 1 tablespoon butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. (3 minutes)

Recipe View Pour in the heavy cream, chicken broth, Pinot Grigio wine, and lemon juice. Stir in the chopped parsley, 1/2 teaspoon salt, and black pepper. (2 minutes)

Recipe View Simmer the sauce, stirring constantly, until it has thickened slightly and reduced, about 5-7 minutes. Be careful not to let the sauce boil too vigorously, as it may separate. (7 minutes)

Recipe View Remove the chicken from the oven and arrange on serving plates. Spoon the creamy sauce generously over the chicken and serve immediately. (2 minutes)