Chicken Francaise

• 4 -6 thin sliced chicken cutlets
• sea salt & freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 13 cup fresh lemon juice
• 12 cup chicken stock
• 1 lb egg noodles

1. Season chicken with salt and pepper.
2. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium high heat, melt 2 tablespoons of butter with the olive oil.
4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
5. When chicken is browned, flip and cook other side for 3 minutes.
6. Remove and transfer to plate.
7. Into the pan add the lemon juice & stock.
8. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
9. Check for seasoning.
10. Return all the chicken to the pan and simmer for 5 minutes.
11. Remove chicken to platter.
12. Add remaining tablespoon butter to sauce and whisk vigorously.
13. Pour sauce over chicken and serve with egg noodles.

chicken cutlets, salt, flour, unsalted butter, extravirgin olive oil, lemon juice, chicken, egg noodles

Taken from www.food.com/recipe/chicken-francaise-496789 (may not work)