EASY CHICKEN FRANCESE
2 Large boneless skinless chicken breasts Sliced horizontally to make four thin pieces
2 Large eggs BEATEN
2 Tablespoons milk
¾ Cup All Purpose Flour
½ teaspoon Salt
½ teaspoon Ground Black Pepper
4 tablespoons Butter, DIVIDED
2 tablespoons Olive Oil
½ cup Dry White Wine
1 ½ cups Chicken Broth
1 lemon Juiced
4 lemon Sliced
1 Tablespoon Minced Fresh Parsley OPTIONAL FOR GARNISH
- In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper.
- Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
- Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
- Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
- Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet.
- Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.
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