chicken francaise

When I am strapped for time, this is my go to dish.  I found this recipe on the website Recipe30.  They have some amazing recipes, and this is one of my favorite.  The sauce is intense, and I love to serve it with either mashed potatoes or rice pilaf.  This is a quick weeknight meal that will be enjoyed by all!

Chicken Francaise

5-6 chicken breast cutlets
Half cup plain flour
2 eggs
1 handful of fresh parsley chopped fine divided
 2oz Parmesan cheese
1 cup white wine 
1 cup chicken broth
1 garlic clove
4 tbsp olive oil
4 tbsp butter divided
Half lemon juiced
• In a large nonstick saute pan, heat 4 tbs. of olive oil and 2 tbs butter over medium heat.  Beat eggs with 1/2 parsley, parmesan cheese, salt and pepper to taste.  In a separate plate, put flour.  Dip chicken cutlets into flour and shake off extra.  Move cutlets to the egg batter, and put into hot pan.  Saute the chicken for 4 minutes on each side, or until browned.  Move chicken to a warm plate.  When chicken is all cooked, add wine to pan and deglaze.  Add chicken broth, minced garlic and lemon juice.  reduce for about 5-8 minutes.  add additional 2 tbs. butter to pan.  When butter is melted, return chicken to pan to heat.  Place chicken in plate and cover with sauce, garnish with remaining parsley.   Serve with either mashed potatoes or rice.