Chicken Francese

Directions

1. 1
   Slice each chicken breast in half lengthwise and season with salt, garlic powder, and onion powder.
2. 2
   Place flour in a shallow bowl. Beat eggs and water into a second shallow bowl. Place bowls side by side.
3. 3
   Heat a cast iron skillet on medium with the oil until it begins to shimmer.
4. 4
   Dredge the chicken in the flour to fully coat. Then, dip each side in the egg wash, letting the excess drip back into the bowl.
5. 5
   Place them into the hot oil and cook on medium until the egg begins to brown, about 3 to 4 minutes per side. Once cooked through, remove to a side plate.
6. 6
   Once all the chicken is cooked and set aside, add butter to the pan and scrape up all the brown bits. Add 1 tablespoon of the remaining flour into the pan and whisk to combine with the butter.
7. 7
   Add lemon juice, zest, wine, and stock. Allow the sauce to simmer on low for about 10 minutes. It should reduce by half.
8. 8
   Carefully strain the sauce into a bowl or large measuring cup to remove any brown bits.
9. 9
   Place the chicken back into the pan and pour the sauce over it. Garnish with parsley and lemon slices if desired.