Chicken Francese: Easy Lemon Butter Delight! - Kitchen20

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
• 1/2 cup (60g) all-purpose flour (plain flour), for dredging
• 1/2 teaspoon (2.5ml) kosher salt
• 1/4 teaspoon (1.25ml) black pepper
• 3 large eggs, lightly beaten
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 cup (120ml) chicken broth (stock)
• 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
• 4 tablespoons (60g) unsalted butter, cold, cut into cubes
• 2 tablespoons (30ml) chopped fresh parsley, for garnish