Chicken Francese

This Italian-American recipe is a favorite in my house and I hope it will in yours as well. It comes together quickly and is full of flavor. Serve with noodles, potatoes, or rice. Enjoy!

For the chicken:
2 boneless-skinless chicken breasts, split lengthwise and pounded thin
1/2 cup flour
2 tsp salt 
2 tsp pepper
3 eggs, beaten
1/8 cup grated parmesan cheese
Olive oil

Prepare a wide shallow pan over medium heat and 1/4 cup olive oil
Combine the flour salt and pepper and stir to combine. Place in a shallow dish.
Combine the egg and cheese in another shallow dish.
Coat the chicken in flour and shake off the excess.
Dip the cutlets in the egg mixture.
Place the cutlets in the oil and cook 3 min per side. 
Set aside and cover with foil.

For the sauce:
1 lemon, sliced into rounds
6 tbsp butter, divided
1 large shallot, minced
2 garlic cloves, minced
1/2 cup white wine
1/2 cup stock
Juice from 1 lemon
1/8 cup chopped parsley plus more for garnish

Pour out excess oil from the cutlet pan and reduce heat to medium low.
Add the lemon slices and brown on both sides. Set aside.
Add 4 tbsp butter and shallots. Cook for 3 min.
Add the garlic and cook 1 min. 
Add the wine and scrape up the bottom of the pan. Reduce by half, about 5 min.
Add the stock and simmer for 5 min. 
Add the lemon juice and then remove from heat.
Add the remaining 2 tbsp butter and stir to combine. 
Add the parsley and stir. 

Put the cutlets back in the pan, coating both sides. 
Serve the cutlets with the sauce, additional parsley and lemon slices.

Pair with…
A bright wine with citrus notes would be a perfect pairing for this dish and this weeks featured wine fits that perfectly. Aromea Pinot Grigio from the southern region of Apuglia shows with bright lemon and lime notes along with a floral nose and a mineral-driven finish.