Begin by slicing the boneless, skinless chicken breasts in half lengthwise to create thinner cutlets, which ensures quick cooking. Season the chicken lightly with salt and pepper to enhance flavor. Set the chicken aside while you prepare the next steps.

Lightly coat each chicken cutlet in all-purpose flour, ensuring an even layer to create a delicious crispy exterior once cooked. Shake off any excess flour and arrange the coated chicken on a plate.

In a large skillet, melt 3 tablespoons of butter over medium heat until bubbling. Carefully add the floured chicken cutlets, allowing them to fry undisturbed for about 4-5 minutes until they are golden brown. Flip the chicken and cook for an additional 4-5 minutes.

Once the chicken is cooked, transfer it to a warm plate and set aside. In the same skillet, pour in ½ cup of dry white wine and 1 cup of chicken broth, scraping any browned bits from the bottom for added flavor. Add fresh lemon slices and bring the mixture to a gentle simmer for about 5 minutes.

Return the cooked chicken cutlets to the skillet, spooning the zesty sauce over them. Let everything cook together for an additional 2-3 minutes.

To finish, sprinkle the Chicken Francese with chopped parsley for a pop of color and fresh flavor. Serve the dish hot, drizzling the rich sauce over the chicken.