Once your chicken is nice and pounded, you are going to dunk it in some flour, some beaten egg and then back in the flour…this is going to give it a nice golden crust when you saute it in some olive oil.
Once the chicken is done, you make a quick sauce by adding a little more oil to the pan along with some flour, some white wine, a little chicken broth, a little butter, and some fresh squeezed lemon juice. Simmer it all up until it is just a teeny bit thick, and you are ready to roll. Lay your chicken on the plates and drizzle the bright, lemony sauce generously over the top. Scatter some fresh chopped parsley over the chicken and voila! Chicken Francese! I like to serve this with mashed potatoes and fresh steamed green beans, and if you have any extra Francese sauce, make sure those two side dishes get a little drizzle too.
Now all I need is a good key lime pie recipe and the Southern husband may never need to eat out again. Hmm…on second thought….