Aki was craving Chicken Francese. None of the local places we’ve tried do it justice, so she decided to make a version of it at home. She started with a few chicken breasts. I butterflied them and pounded them flat. I seasoned them with salt and left them for her to finish. Aki dredged them in flour and then dipped them into a mixture of beaten eggs with Parmigiano-Reggiano cheese and a few drops of soy sauce. Then she fried them in olive oil and transferred the chicken to a low oven. She seared off some lemon slices in the remaining oil and draped them over the pieces of chicken. Finally, she made a quick pan sauce with white wine, lemon, and butter. It was simple and delicious, served with nothing more than a green salad. Lemon Chicken will definitely be a staple in our house this summer.
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