Grandma's Chicken Francese

Photo: Melissa

Ingredients

4 skinless chicken breasts

4 eggs

1/4 cup extra virgin olive oil (evo)

1/2 lemon, with rind, sliced thin

1/2 lemon, juiced

1/2 cup Pinot Griogio

1 cup hot chicken broth

1 tablespoon cold butter

1/4 cup fresh, chopped flat leaf parsley

Flour, for dredging

2 tablespoons of milk for egg wash

Preparation

Pound the chicken breasts with a flat mallet so that they are 1/4 inch thick. Put some flour in a shallow dish, season with fair amount of salt and freshly ground pepper. Mix with fork to distribute evenly. Make an egg wash by beating the eggs and incorporating a dash of milk. Heat evo over a medium high flame in a large skillet.

Dredge both sides of chicken cutlet in the seasoned flour, then dip them in the egg wash to coat completely. When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden brown, only turning once. Remove to keep warm.

Toss the SLICED lemon into the skillet and cook for 2 minutes, until fragrant. Add pinot grigio, hot chicken stock, JUICED lemon and parsley. Simmer for five minutes.

Meanwhile roll the cold butter in seasoned flour and add to skillet. Using a whisk, stir to incorporate and dissolve flour. This is going to make for an extra creamy sauce. Reduce the heat to medium low and place chicken back into pan. Simmer so that the chicken heats through. Serve over rice or pasta.