Dinner for 4

Chicken Francese

Name: Chicken Francese
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large chicken breasts; 1/4 cup flour; 1 tsp cooking salt / kosher salt; 1 tsp black pepper; 2 large eggs; 1 tbsp milk; 3 tbsp extra virgin olive oil; 1 lemon; 50 g / 3 tbsp unsalted butter; 2 tbsp flour; 2 cups chicken stock/broth; 1/3 cup chardonnay or other dry white wine; 1/2 tsp cooking salt / kosher salt; 1 tbsp finely chopped parsley (optional)

Flour-coated chicken dipped in egg cooks in a skillet before simmering in a lemon butter sauce.

Typical price

$8.78for 4 servings

$2.20 per serving$8.78 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

25 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian High-protein Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken breast, boneless$3.49/lb typical	1.25 lb	$4.36Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Milk$0.04/oz typical	0.5 oz	$0.02Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Butter$0.40/oz typical	1.75 oz	$0.71Typical price
Broth or stock$0.07/oz typical	17 oz	$1.16Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.02Typical price
Total for the servings shown		$8.78

Pantry staples you likely have

FlourSalt and pepperCooking spray, shortening, ghee, coconut and sesame oilWine, beer and spirits

Not included in the cost.

Ingredients

2 large chicken breasts
1/4 cup flour
1 tsp cooking salt / kosher salt
1 tsp black pepper
2 large eggs
1 tbsp milk
3 tbsp extra virgin olive oil
1 lemon
50 g / 3 tbsp unsalted butter
2 tbsp flour
2 cups chicken stock/broth
1/3 cup chardonnay or other dry white wine
1/2 tsp cooking salt / kosher salt
1 tbsp finely chopped parsley (optional)

Steps

Slice the chicken breasts into thin cutlets and season them with salt and pepper.
Whisk the eggs and milk in one shallow bowl and place the flour in another.
Coat each chicken cutlet in flour, dip it in egg, and shake off the excess.
Heat the olive oil in a large skillet over medium heat and cook the chicken for 3 minutes per side.
Melt the butter in the skillet, whisk in 2 tablespoons flour, and cook for 1 minute.
Whisk in the broth, wine, salt, and lemon juice, then simmer for 4 minutes.
Return the chicken and cook until it reaches 165 F, then sprinkle with parsley.

Swaps

Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
Butter for Margarine and vegan butterabout $0.15/oz less at typical prices