Chicken Francese

This is my favorite chicken dish. If it's on the menu when we go out, I get it no matter what. It's always a winner in my book, and I've never had a bad version of it. However, I've yet to make it myself! So I tried it last night and it was *so* good. My husband absolutely loved it, as did I. This recipe is wonderful...so easy to follow and it was all done in less than 20 minutes. You have to love that on a Monday night! I modified this recipe to work for 2 people.

I'm not exactly sure how to cite the source of this recipe...my coworker's wife gave me a copy of her Vodka Sauce recipe from a cut-out in her local newspaper, and this recipe was right next to it! So I really don't even know what paper it's from! It was written by a man named Frank Costanzo...and that's all I know! So thanks Frank for the great Recipe!!!

Ingredients
2 Boneless Skinless Chicken breasts, pounded thin
1 tsp Salt
1 tsp Pepper
1 Large Egg
1 tbps Milk
1/2 Cup Flour
1/2 Cup Chicken Brother
1/2 Cup White Wine
2-3 Tbsp. Fresh Lemon Juice (I used the juice of 1 lemon and it was pleanty)
3 tbsp. Extra Virgin Olive Oil
3 tbsp. Butter
1 tbsp Chopped Fresh Parsley
Lemon Wedges

Directions
Place chicken cutlets between two sheets of plastic wrap. With a meat pounder, gently pound the slices into 1/4 inch thickness. Make sure the chicken breasts are dry. Sprinkle chicken with salt and pepper and set aside. Put egg into a shallow bowl with 1 tbsp of milk and season with salt and pepper. Beat with a fork or whisk until well blended. Spread flour on a plate. In a seperate bowl, mix the broth, wine and lemon juice. Heat the oil and butter in a skillet until sizzling. Dip cutlets ingo egg mixture, into flour and then again into egg mixture. Place in skillet. Cook 3-4 minutes per side until golden brown (I put mine on medium heat and cooked for aprox 4-6 minutes per side). Transfer chicken to a plate and keep warm. When all of the chicken has been cooked, add the broth mixture to the pan. Raise the heat and cook, stirring until the sauce is slightly thickened. Stir in the parsley. Return the chicken cutlets to the skillet and turn them over once or twice in the sauce. Serve immediately with lemon wedges.