CHICKEN FRANCAISE

By Sharon Feldman

I’ve made this numerous times and different ways. I think this way is the BEST!

Servings: 2

Ingredients:

• 2 chicken breasts, butterflied
• ½ cup flour
• 1 handful of fresh parsley
• 2 ounces Parmesan cheese
• 2 eggs
• 1 cup white wine
• 1 cup chicken stock
• 2 garlic cloves
• 4 tablespoons olive oil
• 4 tablespoons of unsalted butter
• ½ lemon
• Salt and pepper

Directions:

Crack eggs into a dish large enough to fit one chicken breast. Season with salt and pepper, whisk together.

Chop the parsley (keep a few whole sprigs for garnish), add to egg mixture.

Grate all the Parmesan cheese and add to egg mixture, mix well.

Add plain flour to another dish.

Peel and finely chop the garlic.

Add olive oil and 2 tablespoons butter to a pan on medium heat.

Coat the chicken with flour, shake off excess flour. Dip the cutlets into the egg mixture, and place in hot pan.

Cook approximately 4 minutes per side. Flip over once brown and cook the other side.

Transfer chicken to a plate.

Add the wine, crushed garlic, half lemon juice, and chicken stock and chopped parsley to the pan. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and cook on medium heat.

Reduce the sauce until it looks a little thicker. Pour over cutlets and add remaining parsley.