Chicken Francese: My Quick & Easy Lemon Butter - EPPYC

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
• 1/2 cup (65g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/2 cup (120ml) chicken broth
• 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
• 2 tablespoons unsalted butter, cold and cubed
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving (optional)