Chicken Française with Lemon and White Wine Sauce

• 60 g Plain flour
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 Egg
• 4 Chicken breast, boneless, skinless
• 2 tbsp Olive oil
• 80 g Butter
• 180 ml Dry White Wine
• 1 large Lemon
• 10 g Fresh parsley

1. Put the plain flour on a plate and season it with 1 tsp of the fine sea salt and the black pepper. In a shallow bowl, whisk the eggs with the remaining 0.5 tsp fine sea salt. Pat the chicken dry and, if thick, gently flatten to an even thickness so it cooks evenly.
2. Heat the olive oil with 20 g of the butter in a large frying pan over a medium heat until the butter foams. Dredge each chicken breast in the seasoned flour, shake off the excess, then dip in the egg to coat. Pan-fry for 3 to 4 minutes per side until golden and just cooked through, then transfer to a warm plate.
3. Pour off any excess fat, leaving a thin film in the pan, then return the pan to a medium heat. Add the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Squeeze in the lemon juice and simmer for 1 minute to bring the sauce together.
4. Reduce the heat to low and whisk in the remaining 60 g butter a little at a time until the sauce looks glossy and lightly thickened. Return the chicken and any resting juices to the pan and turn to coat, warming for 1 to 2 minutes until piping hot. Stir through the fresh parsley and serve straight away with the sauce spooned over.

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