Chicken Francese

Chicken Francese Dish Guide

Serves 4

Five Ingredients

2 large chicken breasts

2 lemons

4 eggs

1/3 cup dry white wine

½ cup chicken stock

From the Pantry

1 T Dijon

½ cup flour

¼ cup olive oil

Cut the chicken breasts in half into thin cutlets. Add the eggs to a large plate or dish and beat. Season with salt and pepper and add in the mustard and whisk to combine. Add the flour to another large plate and spread out.

Heat the olive oil in a skillet over medium heat.

Dredge the chicken in the flour followed by the egg wash. Lay down the chicken in the skillet and cook for 3-4 minutes per side or until golden brown. Remove and set aside.

Slice 1 lemon into thin slices and lay down in the skillet once chicken is removed. Cook for 1-2 minutes per side until softened and golden brown. Remove and set aside.

Add 1 T of flour (from the dredge) to the skillet and stir into the oil to make a roux. Add more oil if needed.

Add the wine and chicken stock and stir to combine. Reduce by about half and return the chicken to the skillet to cook through. Season to taste and squeeze in the juice of half the remaining lemon.

Serve with desired sides garnished with the sauteed lemon slices and some parsley or green onions for color.