Chicken Francese - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts (4)
all-purpose flour, for dredging
kosher salt
fresh ground black pepper, to taste
4 large eggs
3 tablespoons water
1/4 cup extra virgin olive oil
1/2 lemon, with rind cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juice of
2 tablespoons unsalted butter
1/4 cup chopped flat leaf parsley

Preparation

Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
Shake bag to mix flour and seasonings.
In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
Dredge chicken in egg wash.
Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
Remove chicken to a large platter and keep warm.
Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in some flour and add to the skillet- this will thicken the sauce.
Stir to mix well and dissolve the flour.
Reduce heat to medium-low and return the chicken to the pan.
Place the lemon slices on top of the chicken.
Simmer gently for 2 minutes to heat the chicken through.
Season with salt and apper and garnish with chopped parsley before serving.