Chicken Francese

• servings: 8
• total time: 25 minutes

Ingredients

8 boneless skinless chicken breasts(about 2 pounds)

2 teaspoon kosher salt plus a few pinches

1 teaspoon ground black pepper

1 cup all-purpose flour

4 large eggs

4 tablespoons water

4 tablespoons extra-virgin olive oil

8 tablespoons unsalted butter divided

2 lemon plus wedges for serving

1 cup reduced sodium chicken broth

1 cup dry white wine or additional chicken stock

½ cup chopped fresh parsley

Directions

Split each chicken breast in half horizontally to create two thinner pieces of chicken (a.k.a. chicken cutlets). While slicing, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. Sprinkle the chicken on both sides with salt and pepper.

Place the flour in a shallow bowl. In a separate shallow bowl, beat the eggs and water. Dredge each pieces of chicken in flour, shake off the excess, then dip in the eggwash, completely coating both sides; shake of any excess (you can do all of the pieces and place them on a plate or back to the cutting board at this point, or dip the pieces as you go).

In a large, sturdy skillet, heat olive oil over medium to medium-high heat. Add 2 tablespoons of the butter. Once the butter has melted, carefully lower a single layer of chicken pieces into the skillet (angle the chicken away from you as you set it down), ensuring they do not touch each other in the pan. Cook on both sides until golden brown and cooked through, about 3 minutes on the first side and 2 to 3 minutes on the second side. Transfer the chicken to a plate, keeping it in a single layer. Repeat with remaining batch(es). If at any point the pan seems dry, drizzle in a little more oil.

Zest the whole lemon directly over the pan. Slice half of the lemon into thin rounds and add the rounds to the pan (reserve the other half). Let the rounds sizzle for 1 minute.

Add the wine and broth. Let simmer, stirring often, until the liquid is reduced by approximately half, about 3 minutes.