Grilled Chicken Francese (Serves 1-2)

4 chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all purpose flour
2-3 tablespoons olive oil
1 tablespoon butter
1 cup white wine
¼ cup chicken broth
1 lemon, sliced
1-2 teaspoons parsley or chives, minced


Trim excess fat from chicken. Place chicken in a sealed bag, arranging the chicken so that it lies flat. Lightly pound the chicken so it is all of similar thickness. While still in the bag, season the chicken with salt, pepper and garlic powder. Add flour to the bag and shake so that chicken is evenly seasoned and dredged in flour. Heat olive oil and butter in a frying pan over medium heat. Add chicken and cook for about 5 minutes on each side. Deglaze the pan by adding the white wine, broth and lemon juice. Cook chicken in the braising liquid until internal temperature reaches 165°F. When cooked, remove chicken and rest 5 minutes before cutting. Pour thickened juice and lemon wedges over chicken. Garnish with parsley or chives before serving.