Chicken Francese

Ingredients

• 4 boneless, skinless chicken breast cutlets, pounded 1/2 inch thick
• Salt and pepper
• 1 c. flour
• 1 t. garlic powder
• 1/2 t. paprika
• 3 T. butter, cut into 1 tablespoon size slices
• 2 large eggs
• 1/4 c. grated Parmigiano- Reggiano cheese
• 2 lemons, juice of 1/2 lemon and 1 sliced
• 1/4 c. olive oil
• 2 cloves garlic, minced
• 1/2 c. dry white wine
• 1 c. chicken stock
• Finely chopped flat leaf parsley, for garnish
• Your favorite pasta, cooked

Steps

1. Season cutlets with salt and pepper on both sides. Season the flour with garlic powder and paprika. Roll butter slices in the flour, set aside.
2. Beat eggs with cheese and lemon juice.
3. Heat oil over medium to medium-high heat. Dredge two pieces of chicken in the flour, then coat in the egg batter and saute to deep golden, 2-3 minutes on each side. Repeat with remaining chicken, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide chicken back into the pan and cook through, 4-5 minutes.
4. Serve with a side of pasta to absorb the sauce and sprinkle with parsley.