1-Diving into making Chicken Francese is fun and straightforward, starting with getting your ingredients ready. First, cut each chicken breast in half horizontally to create four thin pieces, which helps them cook evenly and stay juicy. Set up your workstation by whisking the eggs and milk together in a small bowl and mixing the flour with salt and pepper on a plate.

2-Next, coat each chicken piece in the flour mixture, shaking off the excess, then dip it into the egg mixture for that perfect batter. Heat the olive oil in a large nonstick pan over medium-high heat and cook the chicken for 3 minutes on one side until golden, then flip and cook for another 4 minutes until it reaches an internal temperature of 155°F (68°C). For variations, if you’re using alternatives like tofu, adjust the cooking time to keep things tender.

3-After removing the chicken, add the lemon slices to the pan and cook for 1 to 1.5 minutes until they’re soft or browned, then set them aside. Wipe the pan clean with paper towels, melt the butter, and stir in 2 tablespoons of flour to make a roux. Slowly add half the chicken stock while stirring to avoid lumps, then mix in the rest of the stock, white wine, and salt, simmering for 3 to 4 minutes until the sauce thickens.

4-Once your sauce is ready, return the chicken and lemon slices to the pan for about 30 seconds to warm through and blend flavors. Finally, spoon the sauce over the chicken and garnish with parsley if you like. This method ensures a crispy crust and a sauce that’s just right not too thick or thin.