Chicken Francese is an interesting version of what italians thought French cooking was like. The story of its creation tells that when italian immigrants started opening up restaurants in new york city, they had trouble drumming up business, because the brand of Italian cuisine they served wasn't trendy enough for New Yorkers, who at the time were very into french cuisine. The intelligent restauranteers crafted chicken francese as a French-style dish to be served to picky patrons. It's prepared thusly, and very delicious:
1 pound boneless, skinless chicken breast
2 tbsp finely chopped fresh parsley
1 egg
2 tbsp grated parmesan
1 lemon
1 cup dry white wine
1 cup chicken stock
3 tbsp butter

Pound chicken breasts until uniformly 1/4" thick. Mix egg, parmesan, and parsley. Dredge chicken breasts through egg mixture, then through flour. Sautee breasts in oil over medium-high heat until browned on both sides. Remove breasts and keep warm in 250 deg F oven. Drain excess oil. Add wine to fond, and boil until reduced by half. Add stock and 1/4" thick lemon slices. Boil until reduced by half. Remove lemon slices, lower heat to low, and add butter. Whisk butter into sauce. Replace breasts into pan. Coat with sauce. Serve immediately.

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