Chicken Francese

Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.

In a shallow dish, beat the eggs with 1 tablespoon of water. Dip the floured chicken breasts into the egg mixture, ensuring they are well coated.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 3 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.

Make the Sauce:

In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Add the chicken broth and lemon slices, bringing the mixture to a simmer.

Return the chicken to the skillet and simmer for about 5 minutes, or until the chicken is fully cooked through.

Finish the Sauce:

Remove the chicken to a platter. Add the butter to the skillet, stirring until melted and the sauce is smooth.

Pour the sauce over the chicken, garnish with chopped parsley, and serve with lemon wedges.

Serving and Storage Tips