Chicken Francese

Chicken Francese

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and black pepper to taste

• 1 cup all-purpose flour (for dredging)

• 3 large eggs

• 1/4 cup grated Parmesan cheese

• 2 tablespoons water

• 4 tablespoons olive oil

• 4 tablespoons unsalted butter

• 1 cup chicken broth

• 1/2 cup dry white wine

• 1 lemon (zested and juiced)

• 1 tablespoon chopped fresh parsley (optional, for garnish)

• Lemon slices (for garnish)

Instructions:

1. Flatten chicken breasts slightly between two sheets of plastic wrap until about 1/2-inch thick. Season both sides with salt and pepper.

2. Place flour in a shallow dish. In a separate dish, whisk together eggs, Parmesan, and water.

3. Dredge each chicken breast in flour, then dip into the egg mixture to coat completely.

4. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.

5. Add chicken and cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.

6. In the same skillet, add chicken broth, wine, lemon juice, and zest. Simmer for 2-3 minutes, scraping up any browned bits.

7. Stir in remaining 2 tablespoons of butter until sauce is smooth and slightly thickened.

8. Return chicken to the skillet and simmer for another 2-3 minutes, spooning sauce over the chicken.

9. Garnish with fresh parsley and lemon slices.

10. Serve warm with your choice of sides like pasta, rice, or vegetables.