Chicken Francese

Loving easy, week night, chicken dishes ~ I found this one on Le Petit Pierogi. It tastes rather gourmet but was very easy. And who can resist opening a bottle of wine mid-week.

Ingredients
2 boneless skinlesses breasts, pounded thin
1 tsp. salt
1 tsp. pepper
1 large egg
1 TBSP milk
1/2 cup flour
1/2 cup chicken broth
1/2 cup white wine
2-3 TBSP fresh lemon juice - juice of 1 lemon
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 into sizzling. Dip cutlets into egg mixture, into flour and then again into egg mixture. Place in a skillet. Cook 3-4 minutes per side until golden brown. 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.