Chicken Francese

By suepeasley

Ingredients

• 4 boneless breasts ( about 1 1/2 pounds)
• Flour for dredging
• Salt and pepper
• 4 large eggs
• 3 tbsp water1/4 cup extra virgin olive oil
• 1/2 lemon, w/rind, cut thin
• 1/2 cup white wine (Pinot)
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tbsp butter
• 1/4 cup chopped flat parsley

Preparation

Step 1

Dredge chicken in flour and salt/pepper. Dip in eggs and add cutlets to hot oil. Cook2 minutes on each side. Remove from oil set aside.

Toss lemon slices into pan cook for 1-2 minutes. Add wine, broth, and lemon juice. Simmer 5 min. Roll the butter in flour and add to mixture to thicken sauce. Reduce heat to medium- low and put chicken back in pan. Place lemon slices on top of cutlets. Simmer for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with parsley.