Chicken Francese

• total time: 18 minutes

Ingredients

2 large chicken breasts.

2 eggs.

1 ½ tbsp milk or cream.

1/4 cup grated parmigiano reggiano.

2 ½ tsp aleppo pepper.

2 (1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved).

1/3-1/2 cup white wine.

16 oz chicken broth.

1 shallot (brunoise).

1 large garlic clove (minced).

1/4 cup parsley.

2 tbsp chives (more for topping).

5 tbsp unsalted butter.

1 tsp soy sauce.

1/4 cup flour.

salt and pepper to taste.

Directions

Butterfly the chicken breasts, then pound until desired level of thickness.

Whisk the eggs, add in 1 tsp aleppo pepper, the parm, milk and some seasoned salt.

Season your flour as well with salt and pepper.

Preheat a pan on high for 2 min. Add plenty of olive oil and lower to medium high.

Pat dry the chicken breasts, pass them through the flour then the egg wash.

Fry the chicken breasts on medium high until golden on both sides, about 2-3 min per side.

In another pan, preheat for 2 min as well. Add a bit of olive oil and the halved lemon wheels. Let them caramelize for about 2-3 min per side and remove.

On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Let it simmer until reduced by half. Should be like 8-10 min.

Squeeze in juice of 1/2 lemon, add aleppo pepper and herbs. Cook together for 2 more min. Turn heat off, add the butter and emulsify.

Serve the chicken with the sauce, more chives, the charred lemons and black pepper.