Chicken Francese Recipe

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts, thinly sliced
• 1/3 cup all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• 1/4 cup olive oil

For the Sauce:

• 4 tablespoons butter, divided
• 1 lemon, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

Preparing the Chicken:

1. Place each chicken breast between two sheets of plastic wrap. Pound them with the flat side of a meat mallet to create thin cutlets.
2. In a bowl, mix the flour, salt, and pepper.
3. In another small bowl, whisk together the eggs and milk until smooth.
4. Heat the olive oil in a large pan over medium-high heat.
5. Dredge each chicken cutlet in the flour mixture, then dip it into the egg mixture.
6. Place the chicken breasts in the pan in a single layer.
7. Cook each side for about 4 minutes, or until they are golden brown and fully cooked.
8. Remove the chicken from the pan and keep warm. Use a paper towel to wipe out the pan.

Preparing the Sauce:

1. Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices and cook for 2-3 minutes until they are browned. Remove the lemon slices from the pan.
2. Add the remaining butter to the pan and let it melt. Add the flour and cook for one minute, stirring constantly.
3. Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for another 4-5 minutes until the sauce thickens slightly.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Return the chicken to the pan and spoon the sauce over it. Top with the cooked lemon slices and sprinkle with parsley. Serve immediately.