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Chicken Francese

After a cold and wet winter (but before a cold and snowy Easter) I was so excited for Spring and I wanted something lemony. Unfortunately my husband is not a huge lemon fan so I couldn't go as all out as I wanted (Chicken Francese with lemon pasta and roasted asparagus coated in EVOO, lemon juice and S&P)... on Friday I just stuck with the chicken but forgot to buy asparagus and didn't know what else to make so my husband requested breadsticks. That's all, chicken and breadsticks. What a way to start the weekend!

I've made this chicken before and I LOVE the recipe BUT I can never get the coating/breading to stick to the chicken when I cook it. In fact, with any coated chicken I can't get it to stick!

Chicken Francese (recipe curtesy of Tyler Florence on http://www.foodnetwork.com/)
Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick.
- Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
- Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
- When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
- Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
- Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
- Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
- Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
- Simmer gently for 2 minutes to heat the chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.

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