Chicken Francese

Directions

1. 1

   Take two large shallow dishes. In the 1st combine flour & seasoning and in the 2nd whisk the eggs & parmesan. Horizontally slice each chicken breast through the centre to create 4 even-sized breasts. Individually coat in the flour.

2. 2

   Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside & just about cooked through the centre. Remove & place on a plate to one side. Add the lemon slices to the pan & fry for ~20 secs each side, just until they start to soften/lightly colour. Remove to one side (don’t rest on the chicken).

3. 3

   Pour in wine & rapid simmer for ~2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in stock & 1 tbsp lemon juice (can adjust this later) & bring to a simmer.

4. 4

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

5. 5

   Add chicken alongside + resting juices & add lemon slices on top. Baste in the sauce to warm through then serve!