Chicken Francese

Instructions

1. Prepare the chicken
   Place chicken breasts between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet. Pat dry with paper towels. If the breasts are large, cut them in half to create 4-8 even portions.
2. Set up dredging station
   In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat the eggs with Parmesan cheese until well combined. Place both dishes side by side to create a dredging station.
3. Dredge and coat the chicken
   Working with one piece of chicken at a time, dredge each piece in the flour mixture, shaking off excess. Then dip into the egg mixture, allowing excess to drip off. The coating should be light and even.
4. Cook the chicken
   In a large skillet over medium-high heat, melt 2 tablespoons butter with olive oil. When bubbling, add chicken pieces (working in batches if necessary to avoid overcrowding) and cook until golden brown, about 2-3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
5. Make the sauce
   In the same skillet, add chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until reduced by about one-third, approximately 3-4 minutes.
6. Finish the sauce
   Reduce heat to low and add the remaining 2 tablespoons of butter, swirling the pan until butter is melted and sauce is slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed.
7. Combine and serve
   Return the chicken to the skillet, spooning sauce over each piece. Simmer gently for 1-2 minutes to warm the chicken through. Garnish with fresh parsley and lemon slices before serving.