Lemon Chicken Francese

Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a butter and white wine sauce.

FLOUR MIX
¾ cup flour
1 teaspoon salt
¼ teaspoon black pepper

EGG WASH
3 lg eggs
2 tablespoons milk
2 tablespoons Parmesan cheese
3 tablespoons parsley
1 teaspoon salt
½ teaspoon black pepper
1 tablespoons flour (option)

INGREDIENTS
3 boneless skinless chicken breasts spit in half lengthwise to make cutlets
Olive oil
6 tablespoons butter (rolled in flour)
3 cloves garlic minced
2/3 cup white wine
1/2 cup chicken broth
Capers (optional)
¼ cup lemon juice

Mix the flour with salt and pepper in a shallow dish. Beat the eggs with the milk in another shallow dish. Add the cheese, parsley, salt, pepper, and flour (optional) to the egg. Dredge both sides of the chicken cutlets in the seasoned flour. Dip them in the egg wash and coat completely, let excess drop off. Heat the oil and 2 tablespoons of butter in an lg skillet over medium heat. Add the chicken carefully to the hot pan and cook for about 3 minutes on each side until golden brown. Transfer to a warm plate. Repeat until all the cutlets are cooked, add more oil and butter if needed.

TO MAKE THE SAUCE
Whip the pan out and add 1 teaspoon of oil and 2 tablespoons of butter. Add the garlic and sauté for 30 seconds. Add the wine, chicken stock, and capers (optional) bring to a boil, reduce the heat, and let simmer for a few minutes. Add the lemon juice, and adjust the seasoning -lemon, salt, and pepper.

Remove the pan from the heat and add the last 2 tablespoons of butter rolled in flour to help thicken the sauce. Return the chicken to the pan and simmer gently for about 4 minutes. Plate with some chopped parsley and the extra sauce on top.

Note: I like adding flour (optional) to my egg and I like using a flat to cook the chicken.