Chicken Francese


What You'll Need:

1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3 eggs
4 tablespoons (1/2 stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup white wine or dry vermouth
4 tablespoons lemon juice



What To Do:

In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.

In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.

Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.

Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.