Chicken Francese

Ingredients

2 boneless chicken breasts (about 1 to 1.5 lbs)

1 cup flour

S&P

3 eggs

1/2 teaspoon red pepper flakes

1/4 cup extra virgin olive oil

1 lemon cut into rounds

1/2 a lemon juiced

1/2 cup white wine

1 cup chicken broth

2 tablespoons butter rolled in the flour

1/4 cup choped flat leaf parseley

Directions

Take a knife and slice the breast in half so you end up with 4 thin chicken breasts. Put the flour in a pie tin or other shallow platter. Add a generous amount of fresh cracked pepper and salt to the flour. In a bowl whisk the eggs with the red pepper flakes.

Dredge the cutlets in the seasoned flour and then dip them in the eggs to coat. Heat oil in a large skillet. When oil is good and hot add the cutlets and cook for 3 minutes on each side. Remove chicken and set aside.

Toss the lemon slices in the skillet and cook for 1 minute. Add the wine, broth and lemon juice and simmer for 5 minutes. Then add the butter with the flour on it. Reduce heat to medium and add the cutlets back to the pan for 2 - 3 minutes. Garnish with parseley before serving.