𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘? 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐅𝐫𝐚𝐧𝐜𝐞𝐬𝐞

2. In a separate bowl, whisk together the eggs, milk, and grated Parmesan cheese. Dip the floured chicken breasts into the egg mixture, coating them evenly.

3. In a large skillet over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, add the coated chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant. Carefully pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

5. Stir in the chicken broth and lemon juice. Cook for an additional 2-3 minutes, allowing the sauce to reduce slightly.

6. Return the chicken breasts to the skillet and spoon the sauce over them. Let them simmer in the sauce for 2-3 minutes to heat through and absorb the flavors.

7. Stir in the remaining 2 tablespoons of butter until the sauce is smooth and glossy.

8. Garnish with chopped fresh parsley and lemon slices.

9. Serve the Chicken Francese warm with the sauce spooned over the top. Enjoy!