Breasts of Chicken Alla Francese

• 4 skinless, boneless chicken breast halves, about 1 1/4 pounds total
• Salt and freshly ground pepper to taste
• 1/4 cup flour for dredging
• 1 egg
• 2 tablespoons milk or water
• 2 tablespoons virgin olive oil
• 2 tablespoons butter
• Juice of 1 lemon
• 8 thin seeded lemon slices
• 2 tablespoons finely chopped Italian parsley

1. Place each chicken breast half between sheets of plastic wrap.
2. Pound the chicken very thin with a flat mallet or meat pounder.
3. Sprinkle with salt and pepper.
4. Dredge on both sides with flour.
5. Shake off excess.
6. Beat egg well.
7. Add milk, salt and pepper to egg.
8. Blend well with a wire whisk.
9. Dip chicken breasts in egg mixture to coat well on both sides.
10. Remove excess egg mixture.
11. Heat oil in a nonstick skillet large enough to hold pieces in one layer.
12. Cook over medium-high heat about 2 minutes on one side or until golden brown.
13. Turn and cook on the other side.
14. Remove chicken to a warm serving plate and add butter and lemon juice to skillet.
15. Cook and blend well very quickly.
16. Pour sauce over chicken breasts.
17. Garnish with lemon slices and sprinkle with parsley.

skinless, salt, flour, egg, milk, virgin olive oil, butter, lemon, thin, italian parsley

Taken from cooking.nytimes.com/recipes/4369 (may not work)