Chicken Francese

Name: Chicken Francese
Ingredients: 4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick; Salt and pepper; 1 cup flour; 1 teaspoon garlic powder or granulated garlic; 1/2 teaspoon paprika; 3 tablespoons butter, cut into 1-tablespoon slices; 2 large eggs; 1/4 cup, a handful, grated Parmigiano-Reggiano; 2 lemons, juice of 1/2 and 1 sliced; 1/4 cup olive oil, 4 turns of the pan; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup chicken stock; Finely chopped flat-leaf parsley, for garnish; Crusty bread or linguine to mop juices

Chicken Francese was pinched from <a href="http://www.rachaelrayshow.com/recipe/12833_Chicken_Francese/index.html" target="_blank">www.rachaelrayshow.com.</a>

"Serves 4..."

INGREDIENTS

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4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick

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Salt and pepper

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1 cup flour

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1 teaspoon garlic powder or granulated garlic

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1/2 teaspoon paprika

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3 tablespoons butter, cut into 1-tablespoon slices

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2 large eggs

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1/4 cup, a handful, grated Parmigiano-Reggiano

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2 lemons, juice of 1/2 and 1 sliced

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1/4 cup olive oil, 4 turns of the pan

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2 cloves garlic, minced

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1/2 cup dry white wine

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1 cup chicken stock

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Finely chopped flat-leaf parsley, for garnish

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Crusty bread or linguine to mop juices

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