Chicken Francaise

We made chicken francaise for our daughter's engagement party.  A nice, light dish, enjoyed by all!

• 4 T olive oil 
• 3 eggs
• 1 c flour, seasoned with salt and pepper
• ½ c flour, unseasoned  
• 4 ozs butter
• 2 lbs chicken
• ¾ inch cutlets
• 4 cloves garlic
• 1 c white wine
• 4 c chicken broth
• juice of one lemon

Place the seasoned flour in a shallow, wide bowl.  Place the eggs in a shallow, wide bowl and whisk.  In a medium skillet over medium heat, add the oil and two T butter.  Add the garlic and cook until fragrant and remove from skillet.  Dip the chicken, one piece at a time, in the flour, then the eggs and right into the skillet.   Cook for three minutes on each side.  Set on a plate and continue until all chicken is cooked.

Leaving any liquid and bits in the skillet, add the remaining two T butter.  Once melted, add the ½ c flour and mix together.  Add the wine and cook for two minutes.  Add the chicken broth and lemon juice and cook for another two minutes.  Reduce the heat to low. Add the cooked chicken back into the skillet and cook for ten minutes.   Sprinkle with fresh, chopped parsley and serve.