Chicken Francaise

Place flour in a shallow dish and add salt and white pepper to taste.

Heat a large saute pan over medium-high heat. Add the oil. While oil is heating, dust the chicken breasts with seasoned flour on both sides. Once floured, add chicken into the pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Then flip and repeat cooking for 3 to 4 minutes. Once cooked, remove the breasts from the pan. Set aside.

Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter and allow it to melt and create a sauce. Once thickened remove pan from the heat. Finally, stir in the lemon juice and parsley and serve sauce over the chicken.