Chicken Francese Recipe

• Difficulty: Easy
• Servings: 4
• Nutrition Per Serving (1 of 4 servings): Calories 1077, Total Fat 41 g, Saturated Fat 11 g, Carbohydrates 12 g, Dietary Fiber 2 g, Sugar 2 g, Protein 150 g, Cholesterol 658 mg, Sodium 1928 mg
• Total Time: 40 minutes
• Preparation: 20 minutes
• Cooking: 20 minutes

• 4 skinless, boneless chicken breasts (approximately 1 pound)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• cup extra-virgin olive oil
• 1 lemon, thinly sliced with rind
• cup dry white wine (such as Pinot Grigio)
• 1 cup chicken broth
• Juice of 1 lemon
• 2 tablespoons unsalted butter
• cup chopped flat-leaf parsley

1. Ready to create crispy, zesty perfection? Arrange the chicken breasts side-by-side on a cutting board, cover with plastic wrap, and gently pound to -inch thickness with a meat mallet. In a shallow dish, season flour generously with salt and pepperstir to mix.
2. Whisk eggs with 3 tablespoons water in a wide bowl for a silky egg wash. Heat olive oil in a large skillet over medium-high until shimmering.
3. Dredge each cutlet in seasoned flour, then dip in egg wash, letting excess drip off. Fry in hot oil, 2 minutes per side until golden and irresistible. Transfer to a platter to stay warm.
4. Toss lemon slices into the skillet for 1-2 minutes until fragrant. Deglaze with white wine, broth, and fresh lemon juicesimmer 5 minutes to build that glossy sauce.
5. Roll butter in a touch of flour, stir in to thicken beautifully. Return chicken to the pan with lemon slices on top; simmer gently 2 minutes. Season and shower with parsley for a fresh finish.