Chicken Breast Francese

• Adjust oven rack to middle position; heat oven to 200° F.
• Set wire rack on rimmed baking sheet and place sheet in oven. (Or use warming drawer)

FOR THE SAUCE

• Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
• Add flour and stir until light golden brown, about 1 minute.
• Whisk in wine, lemon juice, and broth
• Increase heat to high and bring to boil, whisking constantly.
• Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes.
• Strain sauce through mesh strainer, and set aside.

FOR THE CHICKEN

• Trim breasts of excess fat and halve horizontally.
• Pound chicken breast halves to an even 1/4-inch thickness.
• Set second wire rack on second rimmed baking sheet on counter.
• Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
• Mix the eggs and milk until combined, and pour into a second shallow bowl.
• Season both sides of each cutlet with salt and pepper.
• Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour.
• Place coated cutlets on wire rack on counter.
• Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds.
• Transfer chicken to wire rack in oven. Wipe out skillet with paper towels.
• Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet.
• After transferring chicken to oven, wipe out skillet with paper towels.

TO FINISH SAUCE AND SERVE

• Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper.
• Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets.
• Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley.
• Serve immediately, passing extra sauce separately