Chicken Francese

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt (plus a few pinches)
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  ½ teaspoon ground black pepper
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large
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  2 tablespoons water
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(60g)
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  Lemon
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  Low Sodium Chicken Broth(120g)
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  Wine, White, Dry(120g)
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  Parsley, Fresh(60g)

Instructions

1. 1Slice each chicken breast horizontally to create two thin cutlets. Pat dry with paper towels, then season both sides with salt and pepper.
2. 2Place the flour in one shallow bowl and beat the eggs together in a second shallow bowl. Dredge each cutlet in flour, shake off excess, then dip in egg wash, coating both sides completely; shake off excess and lay on a plate.
3. 3Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming. Working in batches to avoid crowding, place chicken cutlets in the pan in a single layer and cook 3–4 minutes on the first side until golden brown. Flip and cook 2–3 minutes on the second side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and repeat with remaining batches, adding more oil if the pan looks dry.
4. 4Zest the lemon directly into the empty skillet, then slice half the lemon into thin rounds and add them to the pan. Let sizzle over medium heat for 1 minute, stirring occasionally.
5. 5Pour in the white wine and chicken broth, scraping up any browned bits from the bottom. Simmer over medium heat for 3–5 minutes, stirring often, until the liquid reduces by approximately half.
6. 6Reduce heat to low. Juice the reserved lemon half into the sauce, add the remaining 2 tablespoons butter, and stir until the butter melts and combines. Stir in the fresh parsley.
7. 7Return the chicken cutlets to the skillet, nestling them into the sauce, and simmer gently for 1 minute to warm through.
8. 8Divide the chicken and sauce evenly into 4 shallow bowls or plates, ensuring each portion gets lemon slices and plenty of pan sauce.