Chicken Francese

Chicken Francese

• 1 lb thin chicken cutlets
• 3 eggs beaten
• 1TBS milk
• 2 TBS butter
• salt & pepper
• 1 clove garlic minced
• 2 TBS lemon juice
• 1/4 TBS olive oil
• 1 teaspoon fresh parsley
• 3/4 cup chicken broth
• 1/4 cup flour
• Cooked pasta 

1. Heat oven to 350 degrees
2. Heat oil in pan on medium to high heat
3. Create the dredging stations by putting the flour, salt & pepper in 1 dish and the eggs and milk in another
4. Dip the chicken in the flour, then the egg mixture, then back in the flour
5. Place the floured chicken in the pan. About 5 mins on each side so that the crust is lightly browned
6. Place the chicken in a casserole dish and into the oven for about 10 mins to finish cooking all the way through 
7. Lower the heat for the pan to low- medium heat and add in 1 TBS of olive oil
8. Add in the minced garlic and let simmer for about 2 mins
9. Add the lemon juice and chicken broth next and let simmer for about 5 mins
10. Add in the butter and mix around until melted
11. Add in about 1/4 cup of flour to thicken mixture
12. Add in the cooked pasta
13. Remove the chicken from the oven and place on top of the pasta
14. Sprinkle with fresh parsley and serve!