Chicken Francese

Delicious Italian American Chicken Francese with chicken cutlets dredged in flour, dipped in beaten eggs, and pan-fried crisp and served in a lemon white wine sauce.

2 boneless skinless chicken breasts cut in half lengthwise creating 4 thinner breasts

¼ cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

½ teaspoon garlic powder

2 large eggs beaten

3 tablespoons vegetable oil

subheading: LEMON SAUCE:

2 tablespoon unsalted butter

2 tablespoon flour

⅔ cup dry white wine

⅔ cup low-sodium chicken broth

1 tablespoon lemon juice

1 lemon thinly sliced

Chopped fresh Italian parsley

Parmesan cheese

Directions at dailyviral.net

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