Executive Chef Kebin Xie

Chicken French with Lemon Butter Sauce 

Serves 4  

½ cup all-purpose flower
3 large eggs 
1 pkg  boneless, skinless chicken breast cutlets, thinly sliced 
¼ cup pure olive oil
1 jar of francese simmer sauce
To taste salt and pepper 
Parsley chopped for garnish  



To cook the chicken, whisk eggs until foamy, then place flour and eggs in separate shallow bowls. Season chicken with salt, pepper and coat with flour. Dip in egg until coated. Heat oil in pan on medium to high heat for 1 to 2 minutes. Add two cutlets, cooking for about 3 minutes on each side or until the edges are golden and internal temp reaches 165 degrees. Drain cutlets on paper towels and transfer to serving platter. Serve chicken with warmed sauce over top  and garnish with parsley.


Wegmans Mount Laurel
2 Centerton Road, Mount Laurel
856-439-7300 | wegmans.com 

November 2018
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