Classic Chicken Francaise Recipe: Tender Lemon - EPPYC

Ingredients

• 4 large boneless, skinless chicken breasts (about 6 oz/170 g each), sliced horizontally into cutlets
• Salt and freshly ground black pepper, to taste
• 1 cup (120 g) all-purpose flour, for dredging
• 3 large eggs
• 1/4 cup (60 ml) whole milk or half-and-half
• 1 tablespoon freshly grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• Pinch of salt and pepper
• 4 tablespoons (60 g) unsalted butter, divided
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1/2 cup (120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 1/2 cup (120 ml) fresh lemon juice (about 2 large lemons)
• 1 cup (240 ml) low-sodium chicken broth
• 2 tablespoons (30 g) unsalted butter, cold and cut into cubes
• 1 tablespoon fresh parsley, chopped (for garnish)