CHICKEN FRANCESE

 From Chef Jocelyn Delk Adams of Grandbaby Cakes first time making her recipes after I saw her make Brownies from scratch on the TODAY show. This recipe was easy quick and easy and I loved the way the sauce clinged to and coated the pasta. I did end up adding an extra strong tablespoon of cornstarch with 1 T chicken broth to get it to thicken the way I wanted. Also I only used half the egg. 

• Olive oil for sauteeing
• 6-8 thinly sliced boneless skinless chicken breasts
• salt and pepper to taste
• 1/3 cup plus 1 tbsp flour divided
• 1/4 tsp paprika
• 4 large eggs beaten
• 1 1/2 cups chicken stock
• 1/2 cup white wine
• 1/3 cup fresh lemon juice
• 2 tbsp unsalted butter room temperature
• Lemon slices and chopped fresh parsley for serving

• Heat 2-3 tablespoons of olive oil in a large pan over medium heat.
• Season thin chicken breast pieces with salt and pepper to taste.
• Add ⅓ cup of flour to a separate shallow bowl and stir in paprika.
• Dip seasoned chicken one at a time into flour then shake off excess then dip into eggs coating both sides then place into the hot pan.
• Add two chicken breasts at a time to pan and cook on both sides until golden brown. As each piece is finished, place the chicken breast on a baking sheet lined with parchment paper. Add more olive oil and continue to cook until all pieces of chicken are cooked.
• After the chicken is done cooking, clean the pan and put it back over medium high heat.
• To make the sauce, add chicken stock, white wine, and lemon juice to the pan and wait for it to boil then lower heat to medium low.
• While waiting for sauce to boil, stir together butter and remaining 1 tbsp of flour until combined. Stir into the sauce to thicken then season with salt and pepper to taste.
• Add chicken back to the sauce, spooning sauce over chicken and simmer for just 3-6 minutes then remove from heat and serve.