Creamy Lemon Chicken Francese

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Ingredients

2 boneless skinless chicken breasts (large, cut in half horizontally to make 4 fillets)
2 eggs (large)
1/4 cup parmesan cheese (finely grated)
2 tablespoons lemon juice (freshly squeezed)
1/4 cup flour
2 tablespoons unsalted butter
4 tablespoons olive oil
6-8 cloves garlic (crushed)
1/2 cup dry white wine (optional)
3/4 cup chicken broth
1 cup half and half (or heavy cream or thickened cream)
1/2 teaspoon cracked pepper
1/2 teaspoon salt ((add more to suit your tastes))
1/4 cup fresh parsley (chopped)
1/2 a lemon (juiced)
2 teaspoons parsley (to garnish)

As published by Cafe Delites.

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