Delicious Easy Chicken Francese

Step 1
Gather all ingredients.

Step 2
Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.

Step 3
Heat oil in a nonstick skillet over medium heat. Add chicken and saut? until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.

Step 4
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×13-inch baking dish.

Step 5
Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.

Step 6
Place chicken into the prepared baking dish and pour sauce over top.

Step 7
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).