Recipes:
Chicken Francese
INGREDIENTS
* 1/2 cup all-purpose flour
* 4 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thickness
* 3 eggs
* 1/3 cup Parmesan cheese
* 1 tablespoon dried parsley
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons olive oil
* 1 tablespoon butter
* 3 tablespoons lemon juice (about 1 lemon)
**SERVES:** 4
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MAKE AHEAD
Coat the chicken with flour up to 2 hours ahead. Refrigerate, covered, until ready to use.
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VARIATION
For a French flair, use an equal amount of dried tarragon instead of the parsley.
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DIRECTIONS
**1.** Place flour in a shallow bowl. Roll chicken in flour to coat. Shake off excess.
**2.** Beat eggs, Parmesan, parsley, salt and pepper in a small bowl with a whisk or a fork until foamy. Heat olive oil and butter in a large skillet over medium-high heat.
**3.** Dip chicken in egg mixture, letting excess drip back into bowl. Place in skillet. Cook chicken until browned, about 3 minutes per side.
**4.** Squeeze lemon over chicken in skillet. Cook for about 1 minute longer. Remove from skillet. Serve immediately.
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Make It Quicker
* You can use chicken tenders if you are in a hurry. They do not need pounding and will cook in about half the time.
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