Ingredients: 6 chicken breasts, pounded or buy cutlets 4-5 cloves of garlic, minced 2-3 tbsp olive oil 1 cup + 2 tbsp of all purpose flour, divided 2 eggs 1/4 cup of chopped fresh parsley Salt & pepper, to taste 1/2 lemon sliced into rounds Juice of 1 small lemon 1/4 cup white wine (something you would drink) 2 tbsp butter, room temperature 2 cups of chicken broth made with Better than Bouillon or just use chicken stock Directions: In a bowl whisk together eggs, fresh parsley, and salt & pepper. On a separate bowl or plate add 1 cup of flour and season with salt & pepper. Dredge the chicken in the flour first; then the egg wash (shake off the excess flour and egg after each dip). Set your pan to about a medium-medium high heat and add olive oil. Sauté the chicken about 5 minutes each side. (Don’t move the chicken around; let it brown). If the chicken is thin enough it should only take about 5 minutes each side. Go a little longer if yours aren’t thin enough. Then set the chicken aside on a plate. Add a little more olive oil to the pan if needed. Sauté the lemon rounds first (flip to brown both sides) (about 2 minutes). Then add the garlic and sauté for a minute or so (DO NOT BURN). As soon as the garlic is golden, deglaze the pan with wine. Simmer for 5 minutes Add the lemon juice and the chicken stock (simmer 5-6 minutes). Combine 2 tbsp of flour & room temperature butter with a fork until a paste forms. Add the butter/flour paste to the pan. Stir and let the sauce thicken about 3-5 minutes (add more chicken stock or water if it’s too thick). Add the chicken back to pan (simmer 2-3 minutes) and spoon the sauce over the chicken. Garnish with parsley. Enjoy the best meal ever! #chickenfrancaise #italianrecipe #chickenbreastrecipe - @melissajorealrecipes