Chicken francese

Pound the chicken breasts between parchment paper with a meat mallet or skillet to a thin, even layer.

Set up a dredging station of flour and beaten eggs, seasoning both; season the chicken on each side too.

Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over about medium heat.

Dust each piece in flour, then dip in the egg and add to the pan, two at a time so the pan is not overcrowded.

Cook about 3 minutes per side until golden brown and just about cooked through, flipping once.

When the last batch is flipped, add lemon slices to caramelize at the edges; remove chicken to a plate.

Add stock, wine and the juice of half a lemon to the brown bits and browned butter in the pan and reduce by half, a few minutes.

Coat a piece of butter in the leftover flour and melt it into the sauce to thicken it; no added salt.

Return the chicken to bubble in the sauce the last couple of minutes.

Turn off the heat, add chopped parsley and tuck the lemon slices around.