Chicken Francese

1. 1

   Heat a large saute pan over medium-high heat until warmed.

2. 2

   Add the oil.

3. 3

   During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides.

4. 4

   Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes.

5. 5

   Flip and repeat cooking for a final 3 to 4 minutes.

6. 6

   Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.

7. 7

   Return the same pan to the heat and add the stock.

8. 8

   Allow to simmer and reduce by three-quarters of the volume.

9. 9

   After reducing, whisk in the butter to create a sauce, removing from the heat during the process.

10. 10

    Finally, finish with lemon juice and parsley and serve over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.