Chicken Francese

Step 1/5

• 2 chicken breasts
• 1 lemon
• parsley (for garnish)

• paper towels
• resealable freezer bag
• meat tenderizer
• cutting board
• knife

Wash chicken breast thoroughly and pat dry. Place the chicken in a resealable plastic bag. Use a meat tenderizer to pound the meat to even thickness. Slice lemon and roughly chop parsley.

Step 2/5

• 2 eggs
• 200 g flour
• salt
• pepper

• 2 bowls
• whisk

In a bowl, whisk the eggs and season with salt and pepper. Add flour to another bowl.

Step 3/5

• 4 tbsp olive oil

• frying pan
• tongs

Coat the chicken breast first in flour, and then in beaten egg, then in the flour again. Heat oil in a frying pan, fry the chicken breast, until all sides golden brown. Remove chicken breast from heat, keep warm.

Step 4/5

• 3 tbsp unsalted butter
• 150 ml white wine
• 100 ml chicken stock
• 1 tsp Worcestershire sauce

• spatula

Melt butter in the same pan, add lemon slices and cook for approx. 3 min. Deglaze with white wine and chicken stock. Add Worcestershire sauce. Season with salt, pepper. Let simmer for approx. 10 min.

Step 5/5

Serve the chicken on plate, pour over the sauce and garnish with parsley.

Enjoy your meal!