Chicken Francese

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, pounded thin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1 lemon, thinly sliced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 Tbsp unsalted butter, softened
• 1 Tbsp all-purpose flour
• 2 Tbsp fresh parsley, chopped

Before you start

• Pound chicken to 1/4 in thick.
• Set out shallow bowls for flour and egg.

Directions

1. Season: boneless skinless chicken breasts, salt, black pepper.
2. Dredge: step 1, all-purpose flour.
3. Dip: step 2, eggs.
4. Fry 2 to 3 min per side, to 165°F: step 3, olive oil.
5. Simmer in the same pan 5 min: lemon, dry white wine, chicken broth, fresh lemon juice.
6. Whisk in, simmer until thickened: step 5, unsalted butter, all-purpose flour.
7. Return chicken, simmer 2 min: step 4, step 6.
8. Sprinkle over: step 7, fresh parsley.