Creamy Lemon Chicken Francese

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• 2 each boneless skinless chicken breasts (large, cut in half horizontally to make 4 fillets)
  Ingredient note

  Source: 2 boneless skinless chicken breasts (large, cut in half horizontally to make 4 fillets)
• 2 each eggs (large)
  Ingredient note

  Source: 2 eggs (large)
• 1/4 cup parmesan cheese (finely grated)
  Ingredient note

  Source: 1/4 cup parmesan cheese (finely grated)
• 2 tablespoons lemon juice (freshly squeezed)
  Ingredient note

  Source: 2 tablespoons lemon juice (freshly squeezed)
• 1/4 cup flour
  Ingredient note

  Source: 1/4 cup flour
• 2 tablespoons unsalted butter
  Ingredient note

  Source: 2 tablespoons unsalted butter
• 4 tablespoons olive oil
  Ingredient note

  Source: 4 tablespoons olive oil
• 8 cloves garlic (crushed)
  Ingredient note

  Source: 6-8 cloves garlic (crushed); upper source range endpoint used for shopping.
• 1/2 cup dry white wine (optional)
  Ingredient note

  Source: 1/2 cup dry white wine (optional)
• 3/4 cup chicken broth
  Ingredient note

  Source: 3/4 cup chicken broth
• 1 cup half and half (or heavy cream or thickened cream)
  Ingredient note

  Source: 1 cup half and half (or heavy cream or thickened cream)
• 1/2 teaspoon cracked pepper
  Ingredient note

  Source: 1/2 teaspoon cracked pepper
• 1/2 teaspoon salt (add more to suit your tastes)
  Ingredient note

  Source: 1/2 teaspoon salt (add more to suit your tastes)
• 1/4 cup fresh parsley (chopped)
  Ingredient note

  Source: 1/4 cup fresh parsley (chopped)
• 1/2 each a lemon (juiced)
  Ingredient note

  Source: 1/2 a lemon (juiced)
• 2 teaspoons parsley (to garnish)
  Ingredient note

  Source: 2 teaspoons parsley (to garnish)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Pound each fillet to 1/2-inch thick, if needed.
2. Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
3. To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
4. Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
5. To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
6. Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
7. Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.