Chicken Francese

1: Add 1 cup flour to a shallow bowl along with 1 tsp salt and ½ tsp pepper. Whisk well until thoroughly combined.

2: Add eggs to a separate shallow bowl and scramble well.

3: Heat 3 tbsp olive oil in a frying pan over medium heat.

4: Dredge chicken cutlet in flour, shake off any excess then dip in egg and coat evenly.

5: Allow any excess egg to drip off, then transfer chicken to hot pan with olive oil.

6: Cook chicken until golden and crispy on both sides, about 5 minutes per side, then remove from heat and set aside.

7: Repeat with remaining chicken, working in batches of 2-3 pieces.

8: Add lemon slices to the hot pan and lightly char both sides then set aside with chicken.

9: Deglaze pan with white wine, scraping free anything that has stuck.

10: Allow wine to reduce by half then add in 1 tsp flour. Whisk until smooth.

11: Slowly whisk in bone broth.

12: Allow mixture to simmer and thicken for about 7-8 minutes, stirring regularly.

13: Reduce heat to medium low, stir in chives, and return chicken to pan with sauce.

14: Layer lemon slices over the top of the chicken, then baste chicken in sauce.

15: Allow chicken to cook for 2-3 more minutes in sauce before garnishing with fresh chives and serving.