Chicken Francese

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Cut chicken breast in half horizontally to create two thinner pieces.

3. Step 3

   Place flour into a shallow bowl large enough to hold the chicken breast. In another shallow bowl as above, beat eggs together with a generous pinch of salt, a few grinds of black pepper, and 2 tablespoons of lemon juice.

4. Step 4

   Heat oil and butter together in a nonstick frying pan over medium-high heat.

5. Step 5

   While pan is pre-heating, gently press both sides of chicken fillets into the flour and shake off any excess. Then dip into egg one at a time, lift to drain off any excess, then quickly transfer to the frying pan.

6. Step 6

   Cook fillets for 4 minutes on each side until golden brown and lightly crispy. Lift from pan carefully using a spatula, lay onto a plate and keep warm while you make the sauce.

7. Step 7

   Keep frying pan on medium heat, add the shallots, and stir well. Cook for 3 minutes to soften shallot.

8. Step 8

   Increase heat to medium-high, add white wine and stir, then let wine reduce by half.

9. Step 9

   While sauce is reducing, heat a small skillet and add lemon wedges, if using. Cook for 2 minutes on each side to slightly caramelize edges.

10. Step 10

    Add chicken broth and remaining lemon juice to sauce and stir well. Cook for 3 minutes, then stir in cream and parsley. Let bubble for a couple of minutes.

11. Step 11

    Serve chicken cutlets with sauce, lemon wedges (if using), and green vegetables, potatoes, or rice on the side.