Chicken Francese

30 min

Thin-pounded chicken breasts dredged in flour and egg, pan-fried golden, then simmered in a bright lemon and white wine butter sauce.

prepCut each chicken breast in half horizontally to form 4 thin steaks
2 large eggs	Whisk eggs & milk		Dip chicken in egg, fry 3 min until golden	Flip chicken, lower to medium, cook 4 min	Remove chicken to plate	Return chicken & lemon, spoon sauce over	Sprinkle with parsley, serve
1 tbsp milk
60 g flour (plain / all-purpose)	Mix flour, salt & pepper on plate	Coat chicken in flour, shake off excess
1 tsp cooking salt / kosher salt
1 tsp black pepper
2 large chicken breasts (250–300 g / 8–10 oz each), cut in half horizontally
3 tbsp extra virgin olive oil	Heat oil over medium-high
1 lemon, thinly sliced 0.3 cm	Cook lemon slices 1 min, flip, cook 30 sec	Remove lemon, wipe pan clean
50 g unsalted butter	Melt butter, stir in flour 1 min	Slowly pour in half stock, stir until dissolved	Stir in remaining stock, wine & salt	Simmer 3–4 min until syrupy
2 tbsp flour (plain / all-purpose)
240 ml chicken stock/broth (low sodium)
240 ml chicken stock/broth (low sodium)
80 ml Chardonnay or other dry white wine
1/2 tsp cooking salt / kosher salt
1 tbsp finely chopped parsley (for garnish (optional))

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