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Chicken Francese with Easy Lemon Butter Sauce
Ingredients
  • 1 ½ pounds thinly sliced chicken cutlets
  • 2 teaspoons Diamond Crystal kosher salt for seasoning the chicken
  • ½ teaspoon black pepper for seasoning the chicken
  • ½ cup flour will not need all of it
  • ¼ cup flat-leaf Italian parsley minced, divided
  • 4 large eggs beaten
  • 4 tablespoons butter cubed, divided
  • 4 tablespoons olive oil
  • 1 large shallot minced
  • ½ cup dry white wine
  • 2 tablespoons fresh lemon juice plus more to taste
  • 1 ½ cups low sodium chicken stock
  • 1 large lemon sliced
  • salt and pepper to taste
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