How to make Delicious Lemon Chicken Francaise

Start by preparing the chicken breasts. They should be thin enough for a tender bite and even cooking. If they're too thick, carefully slice them horizontally or pound them to a thickness of about 1/4 to 1/2 inch.

In a shallow dish, mix flour, salt, and pepper. In another dish, beat eggs with milk. This two-step coating gives a wonderful taste and texture to the chicken, so make sure not to skip it.

Heat the oil in a large non-stick skillet over medium heat. As you wait for this to heat up, dredge each chicken piece in the flour mixture, then in the egg mixture, making sure it's completely coated.

Add the butter to the skillet. Once it melts, add the chicken pieces. Do not overcrowd the pan; you might need to cook in batches. Cook each side for about 3-4 minutes or until golden brown. The way to spot readiness is a nice, crispy golden color while making sure it's cooked through.

Transfer the chicken to a plate. In the same skillet, add chicken broth and lemon juice, stirring well to deglaze the pan. Bring it to a low boil and let it reduce slightly for a couple of minutes.

Return the chicken to the skillet, spooning the sauce over the top. Add fresh chopped parsley and garnish with lemon slices.