Chicken Francese

recipetineats.com

Gerald Shafer

subheading: CHICKEN & COATING:

2 large chicken breasts , skinless boneless (250 to 300g / 8-10oz each)

¼ cup flour , plain / all-purpose

1 tsp cooking salt / kosher salt

1 tsp black pepper

2 large eggs

1 tbsp milk (any fat %)

subheading: COOKING & SAUCE:

3 tbsp extra virgin olive oil

1 lemon , thinly sliced 0.3cm / ⅛″

50g / 3 tbsp unsalted butter

2 tbsp flour , plain / all-purpose

2 cups chicken stock/broth , low sodium

⅓ cup Chardonnay or other dry white wine (Note 1)

½ tsp cooking salt / kosher salt (no pepper!)

1 tbsp finely chopped parsley , for garnish (optional)

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