Chicken Francese

Carefully butterfly (cut lengthwise but stopping before reaching the end) of each chicken breast, then slice in half. Pound out the chicken halves until thinned and even in size. Season the now 4 chicken pieces with salt and pepper.

Grab two shallow bowls. Add flour, salt, and pepper to one bowl. Add eggs, cream/milk, Parmigiano cheese, salt, and pepper to the other bowl. Mix each bowl until well combined.

At this point, I like to chop the sliced lemon, shallot, and garlic so that they are ready.

Heat a large skillet over medium heat. Add in enough oil for a shallow fry ~ think chicken cutlets.

Once the oil is hot, coat each piece of chicken in flour and then the egg. Drip off the excess and place the chicken directly into the oil. After 3-5 minutes, or until golden, flip and cook the other side. Remove the chicken from the heat and place it on a wire rack. Keep it somewhere warm near the stove.

Drain all but 1 tbsp of oil from the pan. Add the lemon slices and raise the heat to medium-high. Cook until slightly charred on both sides, then remove them from the pan.

Add a touch more oil if needed then add in the shallot and garlic. Cook for 1 minute, until fragrant, then add in the wine and deglaze the bottom of the pan of any fond. Cook until the wine has almost ¾ the way evaporated, then add in the stock.

Bring the pan up to high heat and allow the stock to reduce by half. Then, add the lemon zest and lemon juice. Taste and adjust the seasoning by adding salt and pepper as needed.

Turn the heat off, add the cold butter, and swirl to emulsify until the sauce. Add the chicken back into the pan, top with the charred lemon sliced bring up to a boil for 1-2 minutes, to heat back up the chicken. Spoon the sauce over the top of the chicken.

Garnish with fresh parsley and extra lemon wedges…ENJOY!!!