Easy Chicken Francese

Adapted from Tyler Florence

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Easy Chicken Francese

A great weeknight dinner, but elegant enough for entertaining.

Ingredients

4 thinly sliced, boneless, skinless chicken breasts (or buy thinly cut chicken breasts)

All purpose flour, for dredging

Kosher salt and freshly ground black pepper

3 eggs (2 is plenty)

2 tablespoons water

1/4 cup olive oil

1/2 lemon, with rind, cut into the rounds

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

Juice of 1/2 lemon

2 tablespoons butter

1/4 cup chopped flat leaf parsley

Instructions

1

Put some flour in a shallow bowl and mix with salt and pepper.

2

In a wide bowl, beat the eggs with 2 tablespoons of water.

3

Heat the oil over medium-high flame in a large skillet.

4

Dredge both sides of the chicken in flour, pat off extra flour, and then dip the chicken into the egg wash to coat completely, letting the excess drip off.

5

When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.

6

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.

7

Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.

8

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

9

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.

10

Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Easy Chicken Francese

Adapted from Tyler Florence