Easy Chicken Francese

This is one of my daughters all time favorite meals.  Pictured here, it is served with asparagus risotto and sauteed broccolini. I also like to serve it with baby potatoes that have been halved and roasted on a high heat for a quick weeknight meal. If your chicken cutlets are on the thicker side try pounding the chicken first.  

Ingredients:

3-4 thin sliced chicken cutlets

1 cup of flour seasoned heavily with kosher salt

2 eggs, whisked well

1/2 cup of chicken stock

Juice of 1 lemon

4 tbsp of salted butter (if you use unsalted, check the seasoning of our sauce before serving)

Olive oil for sauteing 

Place the eggs in a dredging bowl and whisk well. Coat all of the chicken on both sides with egg and keep in the dredging bowl.  Heat a thin layer of olive oil on heat just above medium until shimmering.  Instead of the traditional dredge, you are going to pour the flour over the chicken piece by piece, coating both sides.  Place the chicken in the pan and cook on each side until cooked through and golden brown, about 5 minutes per side.  Remove the chicken to a plate on the side while you make the sauce.  

Drain off most of the extra oil and then add in the chicken stock.  Reduce the chicken stock for 3-5 minutes until it is mostly evaporated.  When there is just a thin layer left, turn off the heat and add the lemon juice.  Cut the butter into 4 - 1 tbsp sections and add to the pan, stirring gently off the heat until the butter is all incorporated.  This should thicken your sauce.  Pour the sauce over the rested chicken and serve.