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) and add to egg mixture. Add grated parmesan cheese and mix.

Add plain flour to dish. Peel the garlic and place in a garlic press or chop finely.

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

Coat the chicken with flour, shake off excess. Dip the cutlets into the egg mixture, and place in hot oil. Cook approximately 4 minutes per side (depending on thickness). Transfer chicken to a hot place and rest.

Add the wine, crushed garlic, half lemon juice, and chicken stock and chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Reduce the sauce until it thickens. Pour over cutlets and add remaining parsley.