Shelly's Recipe

CHICKEN FRANCESE

Category: Chicken

2.5 lbs. Boneless, Skinless, chicken breasts
2 cups chicken stock
3 eggs, beaten
1/2 olive oil
3/8 cup white wine
1/4 cup heavy cream
1/4 cup lightly salted butter
2 Tablespoons lemon juice
Flour for dusting
Pinch of salt and pepper

Season flour with salt and pepper. Lightly dust chicken breast in flour and dip in beaten eggs. Saute chicken in vegetable oil, approximately 3 minutes per side on medium heat. Remove chicken from pan and deglaze with white wine and chicken stock. Reduce liquid by half and add heavy cream. Finish with lemon juice and adjust seasoning. Return chicken to sauce and simmer for 5 minutes. Serves 4-6