Creamy Lemon Chicken Francese

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  2 Egg, Whole, Large(88g)
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Lemon Juice, Fresh
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Unsalted Butter
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  4 tbsp Olive oil

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

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  6 Garlic(18g)
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  0.5 cup Wine, White, Dry
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  0.8 cup Low Sodium Chicken Broth
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  1 cup Half and half cream
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  0.5 tsp 1/2 teaspoon cracked pepper
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  0.5 tsp 1/2 teaspoon salt ((add more to suit your tastes))
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  2 tsp Parsley, Fresh

Instructions

1. 1Pound each chicken breast to ½-inch thickness between two pieces of plastic wrap, using a meat mallet or rolling pin.
2. 2In a shallow bowl, beat the eggs with the grated Parmesan, 2 tablespoons of the fresh lemon juice, salt, and cracked pepper until combined. In a second shallow bowl, mix the flour with salt and pepper.
3. 3Heat the olive oil and butter in a large skillet over medium-high heat for 1–2 minutes until the butter is foaming and the oil shimmers. Working in batches of two fillets, dredge the chicken in flour, shaking off excess, then coat completely in the egg mixture. Fry each batch for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a paper towel-lined plate.
4. 4To the same skillet, add the minced garlic and cook for 1 minute over medium heat until fragrant. Pour in the white wine, chicken broth, and half of the fresh parsley. Increase heat to high and simmer for 5–7 minutes, swirling occasionally, until reduced by about one-third.
5. 5Reduce heat to low and stir in the half and half cream. Simmer for 2–3 minutes over low heat, stirring frequently, until the sauce is slightly thickened and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
6. 6Stir in the remaining fresh lemon juice, then return the chicken fillets to the skillet. Heat through for 2 minutes over low heat, spooning sauce over the chicken.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Garnish each portion with remaining fresh parsley. Store in the refrigerator for up to 4 days.