Creamy Lemon Chicken Francese

1: Pound each fillet to 1/2-inch thick, if needed.

2: Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt, and black pepper in a shallow bowl.

3: In another shallow bowl, add flour and season with salt and pepper; mix with your hands.

4: Heat oil and butter in a skillet or nonstick pan over medium-high heat.

5: Dredge fillets in flour, then coat in the egg wash; fry in batches for about 4 minutes on each side until golden brown.

6: Place cooked fillets on a paper towel-lined plate.

7: In the same frying pan, add crushed garlic; cook for one minute until fragrant.

8: Add white wine, chicken broth, and parsley; cook for about 5 minutes on high heat to reduce.

9: Reduce heat and add cream; simmer until slightly thickened.

10: Stir in the juice of half a lemon, returning chicken to the sauce to heat through for two minutes.

11: Serve chicken and sauce over rice or pasta and veggies; garnish with extra parsley.