An Easy Chicken Francaise

in this recipe, you will put the chicken breast first into flour and then dip in egg. Begin by butterflying the chicken breast into three pieces and pound them to 1/2 inch thick or less. Heat the olive oil in a skillet until it’s quite hot and then add 1 tablespoon of butter. Whisk the egg and add salt and pepper, place it in a shallow bowl . in a separate bowl, put the flour. Add salt and pepper. Add a dash of Eric’s wicked seasoning to each . Place each chicken breast into the flour and coat. then each piece into the egg mixture, and place into the skillet. Cook for about one minute. Put a small amount of Parmesan cheese on top of each piece of chicken . when chicken is brown on one side, turn it over and repeat with the Parmesan cheese . Next, cut one slice off the lemon and add this to the skillet along with the minced garlic. Stir through the chicken pieces with a wooden spoon, holding the lemon, in order to infuse the lemon flavor throughout. When the chicken is browned on the underside, add about 2 tablespoons white wine, and continue to stir. Remove the chicken breasts and place on a plate. Continue stirring until the mixture in the skillet caramelizes a bit. Add the onion, Then add the 2 tablespoons of heavy cream and stir gently creating the sauce. Pour the sauce over the chicken pieces.