I'm not certain exactly what you're looking for, but I can vouch for this yummy recipe from Sol! ( I had to spell out one quarter in my instructions because I was seeing question marks in when I reviewed my post)

Chicken Francese
A la Sol
1 lb. boneless, skinless chicken breasts
2 heaping tablespoons grated Pecorino cheese
one quarter cup finely chopped parsley
1 large egg, well beaten
Flour for dredging
one quarter cup olive oil
one quarter cup dry white wine
1 cup chicken stock
6 thin slices of lemon
2 tablespoons butter

Pound the chicken breasts with a mallet until they're about one quarter inch thick. Season well with salt & pepper.
Combine the cheese, two tablespoons of parsley and the beaten egg in a shallow bowl. Place the flour on a wide plate. Dip the cutlets in the egg mixture, making sure to let the excess egg drip off.
Place each cutlet in the flour and coat lightly. Remove cutlets from the flour and place in a single layer on a plate.
Add the olive oil to the saute pan. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning only once, until cutlets are golden, about 2 minutes per side. Don't overcook. Remove from pan and keep them warm in single layer.
Return the pan to high heat. Add the wine and reduce to 2 tablespoons. Next, add the stock and the lemon slices. Keep boiling the sauce until it is reduced to about a half cup. Turn the heat to very low. Swirl the butter in until the sauce is thickened. Taste for seasoning. Place the cutlets back into the pan, turning to coat with the sauce. Sprinkle with the remaining parsley and serve immediately.

How funny, I just made this for dinner last night and it was delicious. This is a restaurant preparation that I translated so I could make it at home. Couldn't be simpler! I had to spell out some quantities because of the weird symbols.

CHICKEN FRANCAISE

4 Boneless, Skinless Chicken Breast Halves
one half Cup All-purpose Flour

For the Batter:
3 Large Eggs, beaten
2 Tablespoons Lemon Juice
one quarter Cup Finely Chopped Parsley
one Teaspoon Salt
1/8 Cup Dry White Wine
2 Cloves Garlic, finely minced
2 Dashes Hot Pepper Sauce
one half Cup Grated Parmesan Cheese
1 Tablespoon Olive Oil
1 Tablespoon Butter

For the Wine Sauce:
one half Cup Butter (1 stick)
one half Cup Dry White Wine
one quarter Cup Lemon Juice

Lightly pound the Chicken Breasts and dredge in the Flour. Make the Batter by beating the Eggs, Lemon Juice, Salt, Wine, Garlic, Hot Pepper Sauce and Parmesan Cheese. Melt the Butter in the Olive Oil in a heavy bottomed skillet. Dip the Floured Chicken in the Batter until completely coated and place in the heated skillet. Cook until golden brown on each side, about 5 � 7 minutes. Remove from the pan and cover to keep warm. Drain off any remaining fat in the pan and make the Wine Sauce.

Melt the Butter in the pan, stir in the Wine and Lemon Juice, scraping up any browned bits from the bottom of the pan. Pour the Sauce over the Chicken Breasts and serve immediately.

Thank you so much.

Now, what to serve with the Francaise? Suggestions?

Hoping for quick answers as I promised this to DD for dinner tonight!

I like to serve it with buttered egg noodles (wide) or pasta oilo allia (pasta with garlic and olive oil).

Mashed garlic potatoes and asparagus or broccoli works well too.

Thanks so much. I used compumom's recipe and served with mashed potatoes, roasted tomatoes and roasted broccoli. Went over very well. I wanted the buttered noodles, but was out-voted.

Again, thanx.

Chicken Francaise
1/2 pound boneless, skinless chicken breasts
2 heaping tablespoons grated Pecorino cheese
4 tablespoons very finely chopped parsley
1 large egg, beaten
flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin, round slices of lemon
2 tablespoons butter
Slice the chicken breast into 6 pieces of roughly equal size. Place the pieces between sheets of wax paper, and pound with a mallet until thin. Season with salt and pepper.
Place the cheese and 2 tablespoons of the parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the cutlets in the egg mixture. Remove them, making sure to let the excess egg drip off.
Place each cutlet in the flour, and coat lightly. Remove the cutlets from the flour, and hold them in a single layer, on a platter or on a counter.
Add the olive oil to 2 saute pans, each large enough to hold 3 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.
Drain off most the oil out of the pans. Return the pans to high heat. Add 2 tablespoons of white wine to each pan, and reduce it to 1 tablespoon in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced in each pan to about 1/4 cup. Turn the heat to Low. Swirl a tablespoon of butter into each pan until the sauce is thickened. Taste for seasoning. Add 3 reserved cutlets to each pan, turning them until they're coated with the sauce. Divide the cutlets between 2 dinner plates. Pour the remaining sauce over them, sprinkle with the remaining 2 tablespoons of parsley, and serve immediately.
Had this recipe from someone on this site.

Linda