Make chef Tyler Florence's chicken francese recipe by coating four skinless boneless chicken breasts in a mixture of flour and seasonings, dipping each in an egg wash and frying in a pan coated with oil. Make the sauce by cooking lemon slices, white wine, chicken broth and lemon juice until reduced, and add butter coated in flour to thicken the sauce. Replace the chicken, and cook until heated through.
Arrange the chicken breasts for this recipe next to each other on a cutting board, cover with plastic wrap and pound them with a flat meat mallet until they are 1/4-inch thick. Make the seasoned flour mixture by combining flour, salt and pepper in a shallow dish. Add 3 tablespoons of water to 4 large beaten eggs in a separate bowl to make the egg wash. Coat the cutlets in the flour mixture, and then dip them in the egg wash one at a time, allowing any excess to drip off before adding to a hot pan containing extra-virgin olive oil.
Using the same pan that was used to cook the chicken, add 1/2 lemon cut into slices to the pan, and cook until they release their scent before adding 1/2 cup white wine, 1 cup chicken broth and the juice of half of a lemon, and allow the sauce to cook for 5 minutes. Stir in the flour-coated butter until fully dissolved, and add the chicken back into the pan. Let the entire dish simmer for 2 minutes, and serve with a garnish of chopped parsley and salt and pepper to taste.