Chicken Franchese

Cut each chicken breasts· 2 in half.

Whisk eggs· 2 and milk· 1 tbsp in a small bowl. Set aside.

Flour coating - Mix flour· 1/4 cup, salt· 1 tsp, and black pepper· 1 tsp on a plate. Coat the chicken in the flour, shaking off excess, then set aside on a plate.

Heat extra virgin olive oil· 3 tbsp in a large nonstick pan over medium-high heat.

Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden. Remove onto a plate.

Add lemon· 1 to the pan. Cook for 1 minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate.

Wipe the pan clean using paper towels.

White wine sauce - Still on medium heat, melt unsalted butter· 50g in the pan. Add flour· 2 tbsp and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the chicken stock/broth· 1 cup. Once the flour is dissolved into the liquid, stir in remaining stock, then Chardonnay· 1/3 cup and salt· 1/2 tsp.

Thicken sauce - Turn the heat up slightly then simmer for 3-4 minutes or until the sauce thickens into a syrupy consistency.

Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley· 1 tbsp then serve the chicken with the sauce