Rye Free Chicken Francese

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp kosher salt
¼ tsp black pepper
3 large eggs
2 tbsp grated parmesan cheese
¼ cup olive oil
2 tbsp unsalted butter, divided

For the sauce

3 cloves garlic, thinly sliced
½ cup dry white wine
1 cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ lemon, thinly sliced into rounds
2 tbsp unsalted butter, cold, cut into pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
In a shallow dish, whisk together the flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a second shallow dish, whisk the eggs with the grated Parmesan until smooth.

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