Chicken Francaise

Ingredients

• 4 chicken breasts (skinless and boneless (about 1.5 pounds))
• 1/2 cup all-purpose flour (for dredging)
• salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup olive oil
• 4 cloves garlic
• 1 sliced lemon (with rind, cut in thin rounds)
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1 lemon (juiced and zested)
• 2 tablespoons butter (melted)
• 2 tablespoons all-purpose flour
• 1 lemon (juiced)
• a good handful fresh parsley (chopped)

Instructions

1. 1

   Using a sharp knife, slice each chicken breast horizontally into two or three slices. Put the slices on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet or rolling pin until they are about a quarter-inch thick. Season with salt.

2. 2

   Put the flour in a shallow platter and season with a little salt and pepper, and mix to combine.

3. 3

   In a separate shallow bowl, beat the eggs with 3 tablespoons of water.

4. 4

   Heat the oil over medium-high heat in a large skillet.

5. 5

   Dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.

6. 6

   Add the coated chicken to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove to a large platter in a single layer to keep warm.

7. 7

   Add the garlic to the pan and cook for 30 seconds. Add the wine, stock, lemon juice, and lemon zest and simmer for 5 minutes to reduce the sauce slightly.

8. 8

   Mix the melted butter into the flour until combined. Add to the sauce, raise the heat, and and while whisking constantly, bring to a boil to thicken.

9. 9

   Reduce the heat to medium-low and return the chicken to the pan; add the parsley, place the lemon slices on top of the chicken, and simmer for 2 minutes to heat the chicken through. Taste for seasoning and Season with salt and pepper to taste before serving.