Poulet au citron (French lemon chicken)

For ➍*
4 boneless, skinless chicken breast halves, pounded thin
150 g all-purpose flour
1 ts salt
½ ts black pepper
3 large eggs, beaten
4 tbs olive oil
10 cl dry white wine
10 cl chicken stock
3 tbs fresh lemon juice
35 g butter
salt & pepper
4 tbs chopped, fresh parsley
1 whole lemon, very thinly sliced

Heat the olive oil in a large skillet set over medium high heat.
Stir together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour. Quickly dip the chicken in the eggs and allow any excess egg to run off.

Place the chicken in the heated oil and fry the chicken breasts for 2 to 3 m on each side, until the meat is cooked through and golden brown. Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain. Loosely tent the chicken with foil to retain the heat.

Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock and lemon juice, scraping up any browned bits left over from the chicken. Place the butter, parsley, and salt and pepper to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon.

Place the fried chicken into the lemon sauce and allow it to warm through for a m, turning once. Transfer the chicken to a serving plate and layer with the thin lemon slices as a garnish. 

Drizzle any remaining sauce over the chicken breasts and serve immediately. Add a portion of white rice if wanted.

*As a starter. Use quantities to make a main dish for ➋. Or double quantities for ➍. Serve with white rice.

Try the French lemon chicken in the oven or the table-stove version or the Italian version.
Read the chicken cooking tip.