Chicken Franese
"This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing...."
INGREDIENTS
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2 boneless and skinless chicken breasts (about 12oz to 16 oz total)
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1 1/2 cups flour, for dredging (you'll also need 1 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
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Kosher salt
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Freshly ground black pepper
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1 teaspoon garlic powder
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4 eggs
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2 tablespoons Parmesan, grated
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4 tablespoon fresh parsley, chopped (divided...2 tablespoons for batter, 2 for garnish)
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4 tablespoons olive oil (divided...2 tablespoons for the chicken, and then 2 more for the sauce)
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4 tablespoons unsalted butter (divided...2 for the chicken, 2 for the sauce)
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4 garlic cloves, minced
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1/4 teaspoon red pepper flakes (more, to taste)
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1/2 cup dry white wine (ie, Pino Grigio)
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2 cups chicken stock
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Juice of two fresh lemons
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