Chicken Francese for Two

americastestkitchen.com

Margery Peterson

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1 teaspoon table salt

¼ teaspoon pepper

1 lemon

2 tablespoons unsalted butter, divided

½ cup all-purpose flour, divided

2 large eggs

1 tablespoon water

¼ cup extra-virgin olive oil for frying

¼ cup vegetable oil for frying

1 small garlic clove, minced

3 tablespoons dry white wine

¾ cup chicken broth

1 tablespoon minced fresh parsley

Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable. Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

Directions at americastestkitchen.com

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