Chicken Francese

Instructions

• Make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.
• Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.
• Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.
• Make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.
• Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.