Chicken Francese

By gina62_cooks

Ingredients

• 4 skinless, boneless chicken breasts, pounded thin
• 1 cup flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 2 TBSP butter, cut into 1-TBSP slices
• 2 large eggs
• 1/4 cup grated parmigiano-reggiano
• 1/2 lemon
• 3-4 TBSP EVOO
• 2 garlic cloves, minced
• 1/2 cup dry white wine

Preparation

Step 1

Season chicken on both sides with salt and pepper. In a shallow bowl, combine the flour, garlic powder and paprika. Roll the butter in the flour and reserve.
Beat the eggs with the cheese and juice of 1/2 lemon.
In a large nonstick skillet, heat the oil over medium heat. Dredge 2 pieces of chicken in the flour, then coat in the egg batter and saute til golder, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining chicken.
Add the minced garlic to the pan. Stir for 1 minute, then deglaze with the wine. Add the flour-coated butter; whisk to form a sauce.