This is another of my favorite chicken recipes.
"Chicken francese. An Italian-American dish of sauteed chicken cutlets with a lemon-butter sauce. The word francese is Italian for "French style," although there is no specific dish by this name in either Italian or French cookery."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 72)
Either way, it is a must try (in case you haven’t)
4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
flour, for dredging
salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced (although I juice just about a whole lemon)
2 tablespoons butter
1/4 cup chopped parsley
Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter and keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.