Chicken Franchese Recipe

In a large bowl, beat eggs with milk. Put flour in shallow plate.

Heat 1/4 cup butter and oil in heavy skillet on medium heat. At the same time, dredge chicken in flour, and then dip in egg wash.

Saute for a few minutes on each side, until golden brown and chicken is no longer pink in the center. Transfer chicken to serving platter and keep warm.

Pour off any oils that remain in skillet. Add 4 tablespoons butter to skillet. With a wooden spoon, loosen all particles on bottom of pan.

Raise heat under skillet. Squeeze juice of 1 lemon into skillet. Add salt, pepper and parsley. Slice second lemon thinly. Overlap chicken and lemon slices on platter. Pour sauce over top and serve immediately.

Add sauteed mushrooms, if desired.