Chicken Alla Francese


4 boneless, skinless chicken breasts
Salt and Pepper to taste
1/4 cup of flour for dredging
1 egg
2 tbsp milk
2 tbsp olive oil
2 tbsp butter
1 lemon, juiced
8  thin lemon slices
2 tbsp parsley, chopped


Pound chicken thinly between two sheets of plastic wrap. Season with salt and pepper and dredge with flour. Whisk the egg and then mix in the milk, salt and pepper. Dip the chicken breasts in the egg mixture and set aside.

Heat oil in a skillet on medium high heat. Add the chicken in batches without overlapping and cook until golden brown on both sides.  Remove chicken from skillet and add the butter and lemon juice. Cook and whisk, after melted  add to chicken breasts. Garnish with lemon and parsley.

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