Chicken Francese 
Ingredients: 4 boneless, skinless chicken breasts (pounded thin)
2 eggs (beaten)
½ cup all-purpose flour (for dredging)
Salt & pepper to taste
4 tbsp butter
2 tbsp olive oil 1 lemon (sliced + juice of 1 lemon)
½ cup dry white wine (or chicken broth) ½ cup chicken broth
Fresh parsley, chopped (for garnish)
Directions:
Prep the chicken: Season chicken with salt and pepper. Dredge each piece in flour, then dip in beaten egg.
Pan-fry: In a skillet over medium heat, melt 2 tbsp butter with olive oil. Cook chicken until golden (about 3-4 mins per side). Remove and set aside.
Make the sauce: In the same skillet, add wine (or broth), lemon juice, and lemon slices. Simmer for 2–3 minutes. Stir in remaining butter and chicken broth.
Finish it up: Return chicken to the skillet and simmer for 5 minutes, spooning sauce over the top.
Serve: Garnish with chopped parsley and extra lemon slices if desired.
Times:Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Nutrition: ~400 kcal/serving | Servings: 4
Pro Tips:
Pound chicken thin for faster, even cooking. Swap wine with more broth for an alcohol-free version. Serve over pasta, mashed potatoes, or sautéed greens!When life gives you lemons, make Chicken Francese! 
