Chicken Francese

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Details

14 Ingredients

• 2 large skinless boneless chicken breasts, butterfly cut in half (total 4 pieces)
• 1/2 cup olive oil
• 1 cup all-purpose flour
• 3/4 tsp salt, divided
• 1/2 tsp black pepper, divided
• 3 large eggs
• 2 Tbsps olive oil
• 7 Tbsps cold unsalted butter
• 3 plump garlic cloves, thinnest slices, cut lengthwise
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 whole lemon, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lb pasta of choice (optional)