Nature & Respect - Free-range chicken Francese

Prepare the ingredients:

Wash the chicken, pat dry, place in a resealable freezer bag and flatten evenly with a meat mallet
Slice the lemon and roughly chop the thyme
Whisk the eggs in a bowl and season with salt and pepper. Pour the flour into a second bowl
Dredge the chicken first in the flour, then in the eggs and again in the flour
Heat the olive oil in a pan and fry the breaded chicken until golden brown
Keep the finished chicken warm until ready to serve
Melt the butter in the same pan, then add the lemon slices and simmer for three minutes
Then deglaze with white wine, chicken stock and Worcestershire sauce, season to taste and simmer for 10 minutes
Arrange the chicken on plates, pour over your lemon butter sauce and garnish with thyme

Free-range chicken Francese