• Preheat oven to 350°F. Line two half sheet pans with wax paper. Line the third with parchment paper and place a half sheet rack inside the pan. Set aside until ready to use.
• Place the boneless skinless chicken breasts on a cutting board and slice in half horizontally. Place the sliced breasts on one of the wax paper-lined sheet pans. Place one of the sliced chicken breasts between a piece of wax paper and use the flat end of a meat mallet to pound the chicken to a thickness of about ¼ inch. Then, cut each pounded breast piece in half and place it back on the sheet pan. Repeat pounding the rest of the breasts, slicing them in half, and placing them on the sheet pan.
• Prepare the flour for dredging the chicken breasts by placing it in a shallow dish and adding one teaspoon of freshly ground black pepper and one teaspoon of Kosher salt. Then, use a fork to combine everything. In another shallow dish, add three eggs along with half a tablespoon of cold water and use a small whisk to combine.
• Place the two dishes next to each other and the other wax paper lined sheet pan close by. Then, begin by using a pair of silicone tongs to dredge one of the chicken breast pieces in the flour. Then, transfer the flour-coated chicken breast to the dish with the egg mixture and coat it completely. Then, dredge it in the flour one more time. Place the coated chicken breast on the other wax paper-lined sheet pan. Repeat coating the remaining chicken breast pieces in flour, egg, and flour again, and placing them on the sheet pan.²
• Pour the olive oil in a large non-stick skillet and heat over medium-high heat. When the oil begins to sizzle, add two or three breast pieces. Cook the chicken for 2-3 minutes, until golden. Then, flip the pieces over and cook for an additional 2-3 minutes on the other side. Remove the chicken from the pan and place it on the wire rack set in the sheet pan lined with parchment paper.. Repeat cooking the remaining pieces of chicken.³
• Place the sheet pan with the chicken in a 350°F oven for 10-12 minutes.

To Make the Sauce

• While the chicken is in the oven prepare the sauce. Start by adding the chicken broth, lemon juice, lemon zest, ½ teaspoon of freshly ground pepper, and ½ teaspoon Kosher salt to the same skillet the chicken was cooked in. Then, bring to boil over medium-high heat. Quickly whisk in one tablespoon of flour. Add three tablespoons of unsalted butter and whisk until the butter has melted. Turn the heat down to low and simmer until the sauce has reduced by half. Remove the sauce from the heat and whisk in minced parsley.

To Serve the Chicken Francese

• Remove the chicken from the oven and place on top of a bed of spaghetti. Then, spoon the sauce over the top of each piece of chicken and the spaghetti. Garnish the chicken with lemon slices and some freshly grated parmesan cheese. Serve immediately with a salad and some garlic bread.⁴
• Yield 4-6 servings.⁵