Chicken Francaise

Instructions

1. Prepare the chicken
   Place chicken breasts between plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up dredging station
   Place flour in a shallow dish. In another shallow dish, whisk together eggs and Parmesan cheese. Season both with a pinch of salt and pepper.
3. Dredge the chicken
   Dip each chicken breast first into the flour, shaking off excess, then into the egg mixture, allowing excess to drip off. The egg coating should be light but complete.
4. Cook the chicken
   Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When butter is melted and bubbling, add chicken pieces (working in batches if necessary) and cook until golden brown, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil.
5. Make the sauce
   In the same skillet, add white wine and scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2 minutes. Add chicken broth and lemon juice, and bring to a simmer.
6. Finish the sauce
   Reduce heat to medium-low and whisk in the remaining 2 tablespoons of butter until melted and sauce is slightly thickened. Stir in capers if using. Taste sauce and adjust seasoning if needed.
7. Combine and serve
   Return chicken to the skillet, spooning sauce over the top. Simmer gently for 1-2 minutes to warm chicken through. Sprinkle with chopped parsley and garnish with lemon slices.