Chicken Francese

• Meat

  • 2 Chicken breasts

• Produce

  • 1/2 tsp Garlic powder
  • 1 Lemon, juice and zest of
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (10 fluid ounce can Chicken broth

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt & pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Parmesan cheese

Found on saltandlavender.com

Description

Ingredients

• 2 chicken breasts
• 2 eggs
• 1/2 teaspoon garlic powder
• Salt & pepper, to taste
• 1/4 cup flour
• 1 cup freshly grated parmesan cheese*
• 1 (10 fluid ounce) can chicken broth
• Juice and zest of 1 lemon
• 3 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Directions

• Slice chicken breasts in half lengthwise so you have four thinner cutlets.
• Prepare 3 bowls - one with the flour, one with the egg (add the garlic powder and some salt & pepper and mix it with a fork), and the third with the parmesan.
• Add olive oil to a skillet on medium-high heat. One by one, coat each piece of chicken with the flour then the egg then the parmesan and add each piece to the skillet. Cook each piece for 3-4 minutes per side or until the crust is golden. Remove the chicken from the pan and set it aside.
• Add the chicken broth and lemon juice to the pan, and simmer for a couple of minutes, scraping up the brown bits. Add the butter, lemon zest, and parsley. Add the chicken back in the pan. Cook for another 5 minutes or until the sauce is slightly reduced and the chicken is cooked through.