Chicken Francese: Easy Lemon Butter Recipe | My Kitchen

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons milk
• 2 tablespoons grated Parmesan cheese (optional)
• 4 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
• 1/4 cup (60ml) chicken broth (low-sodium preferred)
• 2 tablespoons unsalted butter, cold and cubed
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving