Big Joe’s Famous Chicken Francaise

By jtoro_318

Ingredients

• 4 boneless skinless chicken breasts
• All-purpose flour for dredging
• 4 large eggs
• 1/4 th cup vegetable oil
• juice of one lemon
• 1/2 cup white wine
• 1 cup chicken broth
• 4 tablespoons unsalted butter
• 4 thin slices of lemon
• chopped flat leaf parsley
• salt and pepper

Details

Adapted from nj1015.com

Preparation

Step 1

On a cutting board, pound chicken breasts under a sheet of plastic wrap until they are 1/4 inch thick. Put some flour in a shallow dish and season with salt and pepper. Beat the eggs in a separate bowl to make the egg wash.
Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken breasts in the seasoned flour. Shake off excess flour then dip in the egg wash. When the oil is hot add the chicken breasts and fry until golden brown, turning once. Remove the chicken from the pan to a large platter.
Add the chicken broth to the pan then add the wine. Do this off the flame to avoid flare-ups. Add the lemon juice and simmer until reduced by half. Return the chicken to the pan and add the butter.
Simmer for 2 minutes to heat the chicken through. Plate the chicken and drizzle the juice over top and place a slice of lemon on each piece. Garnish with chopped parsley and serve.