Chicken Francese

Instructions

1. 1

   Season the chicken breasts with salt and black pepper.

2. 2

   Dredge each chicken breast in flour, shaking off the excess.

3. 3

   In a shallow bowl, beat the eggs and dip each floured chicken breast into the eggs.

4. 4

   Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

5. 5

   Add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

6. 6

   In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.

7. 7

   Add the chicken broth and bring to a simmer.

8. 8

   Return the chicken breasts to the skillet and cook for another 5 minutes, or until the chicken is cooked through.

9. 9

   Remove the chicken from the skillet and whisk in the remaining tablespoon of butter to the sauce.

10. 10

    Pour the sauce over the chicken and garnish with chopped parsley before serving.