Chicken Francese

Ingredients:

1. 2 pounds boneless, skinless chicken breasts
2. Garlic powder
3. Kosher salt
4. Fresh Black pepper
5. Flour (for dusting the chicken)
6. 2 eggs
7. 1 tablespoon whole milk or heavy cream
8. 3 tablespoons butter, divided
9. 2 cups chicken stock
10. 1/2 cup dry white wine
11. 1 tablespoon cornstarch mixed with 1 tablespoon of water
12. 2 tablespoons fresh lemon juice
13. Lemon slices

Instructions
Step 1:

1. Season the chicken breast generously, on both sides, with the garlic powder, salt and pepper.
2. If your chicken breasts are very thick, slice them in half horizontally first.

Step 2:

1. Add the flour to a shallow plate or bowl, then add the eggs to another bowl and beat them with the milk or cream.

Step 3:

1. Dredge the chicken breasts in the flour, tapping off the excess and place on a plate.
2. Once the chicken breasts have been coated in the flour, add 2 tablespoons of butter to a large skillet over medium heat.

Step 4:

1. Dip the chicken into the egg mixture, letting the excess drip off and then place into the hot skillet.
2. Repeat with the remaining chicken breasts.
3. Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil.

Step 5:

1. Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute.
2. Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine.
3. Bring the sauce to a simmer and cook for 5 minutes, then add the cornstarch mixture and whisk to combine with the sauce.

Step 6:

1. Bring the sauce back to a simmer, add the chicken breasts back to the skillet and top with the fresh lemon slices.
2. Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over the chicken as it cooks.
   Cover to keep warm or serve immediately.