Chicken Francese

Ingredients

• Chicken Breast

  Skinless boneless - Market Basket

  16 oz or 448g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Butter

  Salted

  3 tbsp or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  100g

• Lemons

  Raw, with peel

  1 ½ fruit without seeds or 162g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

Directions

1. Prep: 1. Thinly slice cutlets so that they are approximately 1/2" thick and season with salt and pepper. 2. Grate cheese. 3. Slice butter, mince garlic, chop parsley. 4. Juice 1/2 lemon and slice 1 lemon into 1/4" inch rounds. Make: 1. Beat eggs with cheese and lemon juice. 2. Heat oil to medium-high heat. 3. While oil is heating, mix flour, garlic powder, and paprika in a medium bowl. 4. Roll butter slices in flour mixture and set the butter aside, reserve the flour mixture for coating the chicken. 5. Dredge chicken in flour, then coat in egg batter and sauté to deep golden, 2-3 minutes on each side. Remove browned chicken and set aside. 6. Add sliced lemon to pan, caramelize on one side (about 4-5 minutes), then flip lemon slices and add garlic to pan. Stir for 1 minute. 7. Add wine to pan, stir, to "deglaze" the pan. 8. Pour in stock and bring to a bubble then stir in flour-coated butter slices to form a sauce. Put chicken back into pan and cook through, 4-5 minutes. 9. Serve with fresh parsley as a garnish if desired.