Chicken Francese

Directions

1. 1
   Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
2. 2
   Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
3. 3
   Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
4. 4
   Shake bag to mix flour and seasonings.
5. 5
   In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
6. 6
   Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
7. 7
   Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
8. 8
   Dredge chicken in egg wash.
9. 9
   Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
10. 10
    Remove chicken to a large platter and keep warm.
11. 11
    Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
12. 12
    Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
13. 13
    Roll the butter in some flour and add to the skillet- this will thicken the sauce.
14. 14
    Stir to mix well and dissolve the flour.
15. 15
    Reduce heat to medium-low and return the chicken to the pan.
16. 16
    Place the lemon slices on top of the chicken.
17. 17
    Simmer gently for 2 minutes to heat the chicken through.
18. 18
    Season with salt and apper and garnish with chopped parsley before serving.