Chicken Francese/ Chicken Francaise

Self cooking photograph

Easy, tender, light and lemony…heavenly.
chicken breast	2 pieces, butterfly cut
egg	1
flour	1/2 cup
chicken stock	1/2 cup
lemon juice	1/2 cup
salt	to taste
black pepper	to taste
oil	2tbsp
butter	1tbsp
dried rosemary	1tsp
baby potatoes	2, wedges (optional)
Method:
Whisk egg along with salt and pepper; set aside.
Mix flour with salt and pepper; set aside
Dredge the chicken in the flour to coat both sides and then soak into the egg both sides.
Heat the oil in a pan over medium heat and add in chicken; cook for 4 minutes on each side (golden brown).
Note: Only flip the chicken once.
Transfer the chicken to a plate and cover them with foil; set aside.
Now fry potatoes in the same oil until well cooked and golden brown.
Transfer wedges into the serving plate.
Now again in the same pan add stock and lemon juice and let it cook until it thickens.(adjust the seasoning)
Add the butter, dried rosemary and continue to cook until the sauce is much thicker.
Add the chicken into the sauce and cook again for just 1 minute.
Transfer to the same serving dish along with potato wedges and serve.
Serves 2.
Note:
U can skip wedges cooking part. I like wedges that’s why made it that way. People also serve it with pasta & rice.