Chicken Francese

Step 1: Prepare the Chicken [00:00]

Take two large shallow dishes. In the first dish, combine the flour and seasoning. In the second dish, whisk the eggs and parmesan. Horizontally slice each chicken breast through the center to create four even-sized breasts. Individually coat each piece in the flour.

Step 2: Cook the Chicken [00:30]

Add 1 1/2 tbsp of oil and 1 tbsp of butter to a large non-stick pan over medium-high heat. Place the bowl with the egg mixture next to the pan. One by one, coat the chicken in the egg, allowing excess to drip off, then place in the pan. Cook each side for around 3 minutes, or until golden on the outside and just about cooked through the center. Remove and place on a plate to one side.

Step 3: Fry the Lemon [01:30]

Add the lemon slices to the pan and fry for about 20 seconds on each side, just until they start to soften and lightly color. Remove to one side (don’t rest on the chicken).

Step 4: Make the Sauce [02:00]

Pour in the white wine and rapid simmer for about 2 minutes, or until it has mostly evaporated, deglazing the pan as needed. Pour in the chicken stock and 1 tbsp of lemon juice (this can be adjusted later) and bring to a simmer.

Step 5: Thicken the Sauce [03:00]

Add the cubed butter to the leftover flour and toss to coat. Add this mixture to the pan and swiftly whisk until it blends into the stock. Add chives and continue simmering and stirring until the sauce turns cloudy and thickens to a glossy texture. Generously season to taste.

Step 6: Combine and Serve [04:00]

Add the chicken alongside its resting juices and place the lemon slices on top. Baste in the sauce to warm through, then serve!