Lemon Chicken with Rice

This is a Donal Skean recipe - Lemon Chicken Francese.

I only added some more garlic and some spring onions to the mix. 
When you love the tangy taste of lemon, this is a great dish to try. It is fast to prepare as well. 

Fresh organic lemons are a staple in my household. The only problem reaccuring often is them going green and molding. I have sometimes the issue that I buy a bag of them and it seems that on the way from the store one of the lemons start to get bad. You can smell this citrus mold quite easy. Often I throw one of them out the next day or the day after that. Now when I come from grocery shopping I wash the lemons first before storing them. Does not help all the time.

The cover around the chicken breast reminds me of Piccata Milanese. 

recipe for 2:
400 g chicken breast
1/ 2 cup flour
salt, pepper, smoked paprika 
2 eggs
2 lemons
40 g grated Parmesan
3 cloves of garlic
2 spring onions
2 tbsp butter
oil
50 ml white wine
60 ml chicken stock
3 tbsp double cream
parsley

Cut each breast filet into 2 thin slices. Season with salt and pepper.
Mix flour with salt and pepper and smoked paprika on a deep plate.
On a second one mix 2 eggs, Parmesan and grated lemon zest.
Coat he chickn in flour and coat in the egg mix.

Heat up a large pan with enough sunflower oil to cover the bottom completely and drop the chicken in. On medium high heat shallow fry on both sides until golden brown.
Take out of the pan and set aside. Pour the hot oil into a bowl for an other use.

Cut the other lemon in very fine slices. Heat 1 tbsp butter in the pan and cook the lemon slices. When done, add them to the chicken.
Heat up the rest of the butter and fry off garlic and spring onion. Add wine, Stock, lemon juice and cream and bring to a boil to reduce a little. Add the chicken and the lemon slices to the pan to reheat.,
Finish with some parsley and eat with some rice.