Chicken Francese

By gilligan1963

Ingredients

• 4 skinless, boneless, chicken breasts
• All purpose flour, for dredging
• Kosher salt and ground black pepper
• 4 large eggs
• 3 Tbl water
• 1/4 cup oil
• 1/2 lemon cut in rounds
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 Tbl unsalted butter
• 1/4 cup chopped parsley

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4 inch thick. Skip this step if you are using thin cut cutlets.

Put some flour in a shallow platter and season with a fair amount of salt and pepper, mix with a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 Tbl of water to make an egg wash.

Heat the oil over medium-high heat in a large skillet.

Dredge both sides of the chicken breasts in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the chicken and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the chicken. Simmer gently for 2 minutes to heat the chicken through.