Chicken Francese

Ingredients:

• 2 pounds of boneless, skinless chicken breasts
• Garlic powder
• Kosher salt
• Fresh black pepper
• Flour (for dusting the chicken)
• 2 eggs
• 1 tablespoon of whole milk or heavy cream
• 3 tablespoons of butter (divided)
• 2 cups of chicken stock
• 1/2 cup of dry white wine
• 1 tablespoon of cornstarch mixed with 1 tablespoon of water
• 2 tablespoons of fresh lemon juice
• Lemon slices

Instructions:

1. Generously season both sides of the chicken breasts with garlic powder, salt, and pepper. If the chicken breasts are thick, slice them horizontally.
2. Place flour in a shallow plate or bowl. In another bowl, beat the eggs with milk or cream.
3. Dredge the chicken breasts in flour, tapping off excess, and place on a plate. Once coated, add 2 tablespoons of butter to a large skillet over medium heat.
4. Dip chicken into the egg mixture, allowing excess to drip off, and place in the hot skillet. Repeat for remaining chicken breasts.
5. Cook each side for 3-4 minutes until golden brown. Remove chicken from the skillet to a plate, covering it with foil.
6. Carefully pour wine into the skillet to deglaze, reducing for 1 minute. Add chicken stock, lemon juice, and the remaining tablespoon of butter. Stir to combine, bringing the sauce to a simmer for 5 minutes.
7. Add the cornstarch mixture, whisking to combine with the sauce. Bring the sauce back to a simmer, return chicken to the skillet, and top with fresh lemon slices.
8. Simmer the chicken for 8-10 minutes over low heat, spooning the sauce over it. Cover to keep warm or serve immediately.