Chicken Francaise

In a pie pan or bowl, combine flour, paprika, salt and pepper. Set aside. Lightly wisk eggs in a bowl. Set aside.

Make the sauce. Melt butter over low heat in a small saucepan. Add in chicken stock, wine and lemon juice. Bring to a boil. Stir frequently and reduce sauce by about half, around 6 minutes. Add in parsley and set aside.

Pound chicken breasts in a large Ziploc bag one at a time (I use a rubber mallet that has been keeping me company in the kitchen for years—a couple of whacks with it is all you need) until about 1/4-inch thick. For thick breasts, you can also halve them lengthwise.

Dredge chicken breasts one at a time in the flour mixture, shaking off the excess. Place on a plate for a few minutes until ready to cook.

Heat oil in a large heavy skillet over medium-high heat. Don’t allow it to smoke. Add in the garlic and saute for 2 minutes. Immediatley begin dipping chicken breasts one at a time into the egg, shake off the excess and place in the pan. Saute for about 3 minutes each side until golden brown.

If necessary, quickly warm the sauce. Plate chicken, place lemon slices on the chicken for garnish, pour sauce over and serve.