Chicken Francese

Ingredients:

2 large skinless boneless chicken breasts, butterfly cut in half (total 4 pieces)
1/2 cup olive oil
1 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 large eggs
2 tablespoons olive oil
7 tablespoons cold unsalted butter
3 plump garlic cloves, thinnest slices, cut lengthwise
1/2 cup dry white wine
1/2 cup chicken broth
1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1 pound pasta of choice (optional)

Place chicken breasts that have been butterflied between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add 2 tablespoons butter and cook until butter is melted and has stopped bubbling
While oil and butter are heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in another shallow bowl.
Dredge pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess, then dip floured chicken into beaten eggs to coat, letting excess drip off.
Pan fry in skillet, turning over once, until golden brown and just cooked through, about 4-6 minutes total.
Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Pan fry remaining chicken in same manner, transfer to plate and keep warm.
To the chicken skillet, add the garlic and sauté until fragrant and beginning to color. Add wine, broth, and lemon slices, parsley and 5 tablespoons of butter. Simmer uncovered while stirring occasionally for about 3 to 4 minutes. Return chicken to pan and continue to simmer an additional 2 to 3 minutes until heated through.
To serve, transfer chicken to serving platter, spoon sauce over chicken and top with lemon slices. Serve over pasta if desired.