Chicken Francaise

Sounds fancy, so it’s great for dinner parties. But it’s easy enough for dinner any night of the week, too!

Ingredients
• 2 lbs (4 large) skinless boneless chicken breast, halved
• 1/2 cup vegetable oil
• 1 cup flour
• 3/4 tsp seasoned salt
• 1/2 tsp pepper
• 3 large eggs
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 3 Tbsp. fresh lemon juice plus 1 whole lemon, thinly sliced
• 1/4 cup chopped fresh parsley

Directions
1. Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
2. Heat oil in a 12-inch skillet over medium heat until hot but not smoking.
3. While oil is heating, stir together flour, 1/2 tsp salt, and 1/4 tsp pepper in a shallow bowl.
4. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess.
5. Lightly beat eggs in another shallow bowl.
6. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drop off, then fry, turning over once, until golden brown and just cooked through, about 4 mintues total.
7. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil.
8. Fry remaining chicken in the same manner.
9. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides.
10. Add wine, broth, and lemon juice and boil, uncovered, stirring occassionally, until sauce is reduced to about 1/2 cup, about 6 minutes.
11. Stir in parsley and remaining 1/4 tsp salt and 1/4 tsp pepper.
12. Spoon sauce over chicken and top with lemon slices.

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