Chicken Francese
Ingredients:
2 pounds boneless, skinless chicken breast
Garlic powder
Kosher salt
Fresh black pepper
Flour (to coat the chicken)
2 eggs
1 tablespoon whole milk or cream
3 tablespoons butter, divided
2 cups chicken broth 1/2 cup
dry white wine
Mix 1 tablespoon cornstarch with 1 tablespoon water
2 tablespoons fresh lemon juice
Lemon slices
Chicken Francese
Directions
Sprinkle garlic powder, salt, and pepper on both sides of the chicken breasts. Season generously. If your chicken breasts are thick, first cut them in half horizontally.
Place the flour in a shallow dish or bowl, then place the eggs in another bowl and mix with the milk or cream.
Dust the chicken breasts with flour, shake off any excess flour, and place on a plate. Once the chicken breasts are coated with flour, add 2 tablespoons of butter to a large skillet over medium heat.
Dip the chicken in the egg mixture, drain off any excess liquid, and place in the hot skillet. Repeat with remaining chicken breasts.
Fry until golden brown, 3 to 4 minutes per side, then remove chicken from skillet, place on a plate, and cover with foil.
Carefully pour in the wine, deglaze the pan, and simmer for 1 minute. Stir in chicken broth, lemon juice, and remaining 1 tablespoon butter. Bring the sauce to a boil and cook for 5 minutes, then add the cornstarch mixture and stir to combine with the sauce.
Bring the sauce back to a boil, return the chicken breasts to the pot, and top with the fresh lemon slices.
Simmer the chicken over low heat for 8-10 minutes, spooning the sauce over the chicken while it cooks. Cover to keep warm or serve immediately.