Chicken French

Instructions

1. 1

   Season the chicken breasts with salt and black pepper on both sides.

2. 2

   In a shallow dish, beat the eggs and set aside.

3. 3

   Place the flour in another shallow dish.

4. 4

   Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, ensuring they are fully coated.

5. 5

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

6. 6

   Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

7. 7

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

8. 8

   Add the chicken broth and bring the mixture to a simmer.

9. 9

   Stir in the remaining tablespoon of butter and let the sauce reduce slightly.

10. 10

    Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2-3 minutes.

11. 11

    Garnish with chopped parsley before serving.