Chicken Francese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 servings

Chicken Francese is tender chicken in a delicious lemon sauce.

Ingredients

2 boneless skinless chicken breasts,

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 (such as a Chardonnay or Sauvignon Blanc)

3/4 cup chicken broth

1 tablespoon freshly squeezed lemon juice

salt and pepper, to taste

2 tablespoons parsley, chopped

Directions
Cut the chicken breasts in half lengthwise to make 4 cutlets. Place each piece of chicken in between two pieces of plastic wrap and lightly pound it with the flat side of a meat mallet until it's about 1/4-inch in thickness.

In a small bowl, mix together the flour, salt and pepper. In another small bowl, whisk together the eggs and milk until smooth.

In a large skillet, heat the olive oil medium-high heat. Take each chicken cutlet and dredge them in the flour mixture and then in the egg mixture. Add the cutlets in a single layer to the pan. Cook for 4 minutes per side, or until golden brown and cooked through. Remove the chicken, place on a plate and tent with aluminum foil to keep warm. Wipe out the pan with a paper towel.

In the same skillet, heat 1 tablespoon of butter over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan. Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly. Pour in the wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened. Stir in the lemon juice and season with salt and pepper to taste.

Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.

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