Chicken Francese

If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.

Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.

On a shallow plate, whisk lemon zest and flour.

In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.

Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).

Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.

For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes.

Transfer to the plate with the chicken.

Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.

Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.

Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.