🍋 Chicken Francese
Ingredients:
- 4 boneless, skinless chicken breasts (pounded thin)
- Salt & pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 eggs
- 2 tbsp milk or water
- 1/4 cup olive oil (or a mix of butter and oil)
- 2 tbsp butter
- 1 cup chicken broth
- 1/2 cup dry white wine (or more broth)
- Juice of 1 lemon
- Lemon slices (for garnish)
- Fresh chopped parsley
Instructions:
- Prepare chicken: Season chicken with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs mixed with a little milk or water.
- Pan-fry: In a large skillet, heat olive oil over medium heat. Cook chicken until golden brown on both sides (about 3-4 minutes per side). Transfer to a plate.
- Make the sauce: In the same pan, add butter, chicken broth, wine, and lemon juice. Bring to a simmer and let cook for 5–7 minutes, until slightly reduced.
- Return chicken to pan: Let it simmer in the sauce for a few minutes to soak up the flavor.
- Serve: Top with chopped parsley and fresh lemon slices. Perfect with pasta, rice, or crusty bread.
