Chicken Francese

By KimberlyB

Ingredients

• 1 lb boneless/skinless chicken breast
• 2 eggs
• 1 c bread crumbs
• 3 TBS parmesan cheese
• 1 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 c Olive oil
• LEMON SAUCE
• 1 c water
• 1/3 c lemon juice
• 2 chicken bouillon cubes
• Lemon slices

Preparation

Step 1

Pound chicken breast w/meat mallet to 1/4" thickness, slice cutlets 1 1/2 wide. Place beaten eggs in shallow bowl, combine next 6 ingredients. Dip chicken in egg, then in crumb mixture, patting for coating to adhere.

Step 2

In large skillet, heat 2 TBS oil over medium high heat. Brown chicken in batches, adding oil as needed, until brown 2-3 minutes per side. Drain on paper towel.

Step 3

For LEMON SAUCE, add water juice and bouillon to skillet, stirring to loosen bits in pan. Bring to a boil. Reduce heat and simmer uncovered until liquid reduced by half, 8-10 minutes. Return chicken to pan, toss to cost. Cook until heated through, 4-6 minutes.