Dinner date

I've been meaning to post this recipe for awhile now. Most nights of the week, if not every one, my boyfriend and I make dinner. Often it's pizza but we had had this one particular recipe in the back of both our minds for awhile and we finally decided to give it a go.

Chicken Francese
(recipe from foodnetwork.com with a few minor changes)
Printable Recipe

Ingredients:

• 4 organic skinless, boneless, chicken breasts
• Arrowhead Mills brand organic enriched unbleached white flour for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1 cup Pacific brand organic free range low sodium chicken broth
• 1/2 lemon, juiced
• 2 tablespoons Earth Balance brand light
• 1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

*I made whole wheat farfalle pasta with this just because we wanted a little something extra. This recipe ended up SUPER lemony but it was delicious and even better when I had some left-overs for lunch the next day.

All making of this recipe gets credited to Matt because I really didn't do anything (except boil pasta) and as you guys will catch onto, he's much better at cooking and I tend to stick to the desserts.