Chicken Francese

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• 4 each boneless skinless chicken breasts (thin cut)
• 1/3 cup + 1 tablespoon all purpose flour
• 1 1/4 teaspoons + As Needed salt
• 1/2 teaspoon pepper
• 2 each eggs
• 2 tablespoons milk
• 1/4 cup olive oil
• 4 tablespoons butter (divided use)
• 1 each lemon (thinly sliced)
• 1/2 cup white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• As Needed Black pepper
• 2 tablespoons chopped parsley

1. For the chicken: Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
2. For the chicken: Place the flour, salt and pepper in a bowl. Mix until combined.
3. For the chicken: Place the eggs and milk in a small bowl and whisk until smooth.
4. For the chicken: Heat the olive oil in a large pan over medium high heat.
5. For the chicken: Dredge each chicken cutlet in the flour mixture, then dip in the egg.
6. For the chicken: Place the chicken breasts in a single layer in the pan.
7. For the chicken: Cook for 4 minutes per side, or until golden brown and cooked through.
8. For the chicken: Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
9. For the sauce: Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
10. For the sauce: Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
11. For the sauce: Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
12. For the sauce: Stir in the lemon juice and season with salt and pepper to taste.
13. For the sauce: Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.