Chicken Francese
Ingredients
- 1 1/2 to 2 pounds boneless chicken breast
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 cup AP flour for dredging
- 4 eggs, beaten
- 1/8 cup water
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon parsley, chopped fine, for garnish (optional)
- 2 lemons, one juiced and zested, one for garnish
Instructions
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