A classic Chicken Francaise recipe featuring a pan-fried chicken breast dredged in an egg-parmesan mixture, served with a rich white wine, lemon, and butter sauce, garnished with parsley and grilled lemon slices.
Start by beating your eggs, throw in a good amount of parsley, salt, pepper, and your parmesan cheese. Put some oil and butter on your pan, dredge your chicken in your egg mixture and start frying that off, until golden brown. Once chicken is done, remove from pan, and deglaze with your white wine. Throw your garlic cloves in there, with some lemon juice. Throw In some more parsley, a good amount of butter, and your chicken stock. Mix all together. Season with salt. Plate your chicken and throw your sauce we made over the chicken and just grill some lemon slices and enjoy.
