Chicken Francese
Breaded chicken breasts in a creamy lemon-wine sauce!

Indulge in the rich flavors of Italy with this iconic Chicken Francese recipe. Tender chicken breasts are sautéed in a zesty lemon-caper butter sauce, served with a side of pasta or vegetables.

Ingredients:
* 2 pounds boneless, skinless chicken breasts
* Garlic powder
* Kosher salt
* Fresh Black pepper
* Flour (for dusting the chicken)
* 2 eggs
* 1 tablespoon whole milk or heavy cream
* 3 tablespoons olive oil, divided
* 2 cups chicken stock
* 1/2 cup dry white wine
* 1 tablespoon cornstarch mixed with 1 tablespoon of water
* 2 tablespoons fresh lemon juice
* Lemon slices

Instructions:
1. Season chicken breasts with garlic powder, salt, pepper on both sides.
2. Slice thick breasts in half horizontally.
3. Add four in shallow plate.
4. Beat eggs with milk/cream in separate bowl.
5. Dredge chicken in flour to coat. Tap off excess.
6. Add olive oil to skillet over medium heat.7. Dip floured chicken in egg mixture, let excess drip.
8. Cook chicken for 3-4 minutes per side until golden brown.
9. Remove from heat, cover with foil.
10. Deglaze skillet with wine for 1 minute.
11. Add chicken stock, lemon juice and olive oil. Stir.
12. Simmer for 5 minutes.
13. Whisk in cornstarch mixture.
14. Return chicken to skillet.
15. Top with lemon slices.
16. Simmer for 8-10 minutes on low heat.
17. Serve warm, covered or immediately.

Enjoy your Chicken Francese!