Chicken Francese

Adapted from Food 52

With 5 tablespoons of butter and 4 tablespoons of olive oil, this is not a diet dish.  But it is a perfect treat when you're looking for some nurturing,warm, comfort food for your soul.  If you prep well, the entire dinner can be ready in 20 minutes. Serve with pasta, salad, potatoes or whatever you would like -- but bread to sop up that luscious sauce is non-negotiable.

Ingredients:

2 chicken breasts, cut in half and pounded out

5 tbsp butter, cut into 1 tbsp portions

4 tbsp oil

3/4 cup chicken stock

3/4 cup wine

1 lemon, cut into half

1/2 cup flour

1 tsp kosher salt

1 tsp ground black pepper

Method:

Mix the flour, pepper, and salt in a shallow mixing bowl and set aside.

Slice half of the lemon into thin slices. Juice the other half of the lemon into a large measuring cup.

Add the white wine and chicken stock to the measuring cup, mix, and set aside.

Dredge 3 tbsp of butter in the flour mixture and set aside.  Repeat with the lemon slices, and finally the chicken.

Heat 2 tbsp on oil in a large skillet over medium-high heat. 

When the oil is hot, drop the lemon slices in.  They should sizzle. Fry for 2 minutes on each side, until brown. Remove and set aside on a plate.

Add 2 tbsp of butter (not dredged in flour) and 2 tbsp of oil to the pan.

When hot, drop the chicken in.  Fry 3 minutes on each side, until golden brown. Remove and set aside on a plate.

Remove about 1 tbsp of oil from the pan, but make sure you leave the brown pieces.

Add the white wine mixture and simmer for about 4 minutes.  It will reduce by about 1/4 to 1/2 a cup.

Add the floured butter to the pan and mix until completely dissolved.  Add the chicken and cook for at least 5 additional minutes, or until sauce has reduced to your liking.

Season with additional salt and pepper as desired, plate, top with lemon slices and serve with a crusty bread.