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A NJ Restaurant-Style Chicken Francese

"This was one of the most popular dishes I made during my 12-year stint as head chef of a restaurant in Northern New Jersey. Sauce will be lemony and thin, and is best served over pasta."

Ingredients :

• 1 skinless, boneless chicken breast
• 3/4 cup vegetable oil for frying
• 2 tablespoons all-purpose flour, or as needed
• 2 eggs
• 2 tablespoons butter
• 1/4 teaspoon chopped fresh parsley
• salt and ground black pepper to taste
• 2 lemons, juiced
• 1/4 cup Chablis wine
• 1/2 cup chicken stock

Instructions :

Prep : 15M	Cook : 2M	Ready in : 32M

• Cut chicken breast horizontally through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book; cut into 4 pieces. Cover chicken pieces with plastic wrap; pound firmly with a meat mallet to an even thickness.
• Dust chicken pieces lightly with flour on both sides.
• Whisk eggs in a shallow bowl until smooth. Dip floured chicken in eggs until coated.
• Heat oil in a deep skillet over medium-high heat. Cook chicken in the hot oil until golden, 2 to 3 minutes per side. Drain on paper towels.
• Combine butter, parsley, salt, and pepper in a skillet; heat over medium heat until butter is melted, 1 to 2 minutes. Add chicken pieces; swirl skillet to coat them with butter. Pour in lemon juice; swirl skillet to coat chicken evenly.
• Pour white wine into the skillet. Cook until reduced, about 2 minutes. Pour in chicken stock. Cook until chicken is no longer pink in the center, about 10 minutes.

Notes :

• To thicken sauce and some nice flavor, you can add Parmesan cheese to taste. To maintain lemony flavor, you can add a bit of cornstarch or flour instead of the Parmesan cheese.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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