Chicken Francese Recipe (Print Version)

# Ingredients:

01 - 2 large chicken breasts (250-300g each), halved horizontally.
02 - 1/4 cup all-purpose flour (for coating).
03 - 1 teaspoon kosher salt (for coating).
04 - 1 teaspoon black pepper.
05 - 2 large eggs.
06 - 1 tablespoon milk.
07 - 3 tablespoons extra virgin olive oil.
08 - 1 lemon, thinly sliced.
09 - 3 tablespoons unsalted butter.
10 - 2 tablespoons all-purpose flour (for sauce).
11 - 2 cups low sodium chicken stock.
12 - 1/2 teaspoon kosher salt (for sauce).
13 - 1 tablespoon chopped parsley.

# Instructions:

01 - Cut each breast horizontally to make 4 thin steaks. Mix flour with salt and pepper for coating.
02 - Mix eggs with milk in bowl. Coat chicken in seasoned flour, shake off excess.
03 - Heat oil in pan. Dip floured chicken in egg, cook 3 minutes until golden, flip and cook 4 minutes more.
04 - Cook lemon slices in same pan until soft and browned on both sides. Remove and wipe pan clean.
05 - Melt butter, stir in flour for 1 minute. Gradually add stock while stirring. Simmer until thickened.
06 - Return chicken and lemons to pan, spoon sauce over. Garnish with parsley.

# Notes:

01 - Can use leftover egg mixture to make thin crepe.
02 - Sauce can be strained if lumpy.
03 - Perfect with bread or mash for sauce soaking.

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