Chicken Francese

Directions

1. 1
   Heat a large saute pan over medium-high heat until warmed.
2. 2
   Add the oil.
3. 3
   During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides.
4. 4
   Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes.
5. 5
   Flip and repeat cooking for a final 3 to 4 minutes.
6. 6
   Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
7. 7
   Return the same pan to the heat and add the stock.
8. 8
   Allow to simmer and reduce by three-quarters of the volume.
9. 9
   After reducing, whisk in the butter to create a sauce, removing from the heat during the process.
10. 10
    Finally, finish with lemon juice and parsley and serve over the chicken.