"Chicken Francaise"

1 bottle of white wine (better the wine better the sauce) Chard or Chablis
2 lg eggs, beat no milk!
2 chicken breast, boneless skinless split in half if necessary...don't get me started on scary gigantic chicken
1 shallot diced fine ...minced
1 c chicken stock, you'll find it in a normal grocery store (better than bouillon)
1 c flour, all purpose
1 T butter unsalted
1 lemon juiced no seeds and 1 t set aside
oil, salt(sea or kosher no iodine!!!!!!!!)pepper grind it yourself , to taste

1. hot oil, you have to use common sense, start with some to coat the pan and if it soaks it up add a little more as long as your pans hot your good
   
2. dredge chicken in seasoned flour ..s an p
   
3. drop dredged chicken in egg one at a time
4. pull chicken directly from egg to pan browning both sides
5. add shallots and work into oil they only take a second
   
6. pull away from heat an deglaze with a splash of white wine then add chicken stock
7. simmer untill all opaque fleshy color is gone and juices run clear
8. remove chicken, set aside , reduce sauce to nape
9. add lemon and Monte Au beurre (cold butter) pull away from heat an swirl till sauce thickens. Do lemon to taste if you like lemon add a little more if not just add a little chances are youll have a whole lemon to work with cause if you bought bottled your off my blog seriously!