A NJ Restaurant-Style Chicken Francese

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This was one of the most popular dishes I made during my 12-year stint as head chef of a restaurant in Northern New Jersey. Sauce will be lemony and thin, and is best served over pasta.

Ingredients :

1 skinless, boneless chicken breast
¾ cup vegetable oil for frying
2 tablespoons all-purpose flour, or as needed
2 eggs
2 tablespoons butter
¼ teaspoon chopped fresh parsley
salt and ground black pepper to taste
2 lemons, juiced
¼ cup Chablis wine
½ cup chicken stock

Instructions :

Prep : 15M	Cook : 2 M	Ready in : 32M

Notes :

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