Chicken Francese is made by coating chicken breasts is seasoned flour, dipping them in an egg wash and frying them in a skillet until golden brown and cooked through. The chicken is removed from the pan and a lemon and wine sauce is prepared.
Pound 4 boneless, skinless chicken breasts until they are slightly flattened. Lightly salt and pepper the chicken to taste. Place 1 cup of flour on a plate and add 1 teaspoon of garlic powder and 1/2 teaspoon of paprika to the flour. Whisk lightly to combine. Create an egg wash by mixing 4 eggs with 3 tablespoons of water. Coat the chicken in the seasoned flour and then dip into the egg wash. Coat 2 tablespoons of butter with the flour mixture and set aside.
Heat 1/4 cup of olive or vegetable oil in a skillet over medium heat. When the oil is hot, add the coated chicken and cook until golden brown, about two minutes per side. Remove the chicken to a platter and keep warm.
Add 1/2 of a thinly sliced lemon, with rind, into the hot oil. Allow the lemon to caramelize and then turn it over and add 2 cloves of minced garlic. Add the juice of the other half of the lemon, 1/2 cup of dry white wine and 1 cup of chicken broth. Simmer for five minutes before adding coated butter. Mix well to blend the butter and flour. Return the chicken to the pan and cook until chicken is heated.