Chicken Francaise

Heat the oil in a pan over medium-high heat.

Season the chicken breasts with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the egg, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.

Option: Add 2 tablespoons grated parmesan cheese (or romano, or asiago), 2 tablespoons lemon juice and 1 tablespoon chopped parsley to the egg mixture to give the chicken itself more flavour!

Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.

Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.

Remove from heat, mix in the butter and parsley and serve over the chicken!