Chicken Francese with White Wine Lemon Sauce - Zest Plate

Ingredients

• 2 large chicken breasts, skinless and boneless (250-300g each)
• 1/4 cup all-purpose flour
• 1 teaspoon cooking salt or kosher salt
• 1 teaspoon black pepper
• 2 large eggs
• 1 tablespoon milk (any fat percentage)
• 3 tablespoons extra virgin olive oil
• 1 lemon, thinly sliced to 0.3cm thickness
• 50g unsalted butter (equivalent to 3 tablespoons)
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken stock
• 1/3 cup Chardonnay or another dry white wine
• 1/2 teaspoon cooking salt or kosher salt (no pepper)
• 1 tablespoon finely chopped parsley (optional for garnish)