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Ingredients

• 2 boneless and skinless chicken breast halves (about 12 ounces)
• Flour, for dredging
• Salt and freshly ground black pepper
• 1 teaspoon plus pinch paprika
• 4 eggs, beaten
• 2 tablespoons grated Parmesan
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup olive oil, divided
• 4 tablespoons butter, cold, divided
• 2 tablespoons chopped garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup white wine
• 2 cups chicken stock
• 1 teaspoon chicken bouillon powder
• 1 lemon, zested
• 2 lemons, juiced
• 4 cups baby arugula, washed and spun dry, for serving

Description

Food Network Invites You To Try This Chicken Francaise Recipe From Aaron McCargo, Jr..

Food Network