Lactose Free Chicken Francese

Directions

1. Set out two large shallow dishes. In the first, mix flour with a pinch of salt and pepper. In the second, beat the eggs with the grated lactose-free cheese. Slice two chicken breasts in half horizontally to create four thin cutlets. Dredge each cutlet in the seasoned flour and set aside.

2. Heat 1½ tbsp of oil and 1 tbsp of lactose-free butter in a large non-stick pan over medium-high heat. Dip each floured chicken piece into the egg mixture, letting any excess drip off, then place it straight into the hot pan. Cook for about 3 minutes per side, or until golden and just cooked through. Transfer the chicken to a plate and set aside.

3. Add lemon slices to the pan and fry for about 20 seconds on each side, just until they soften and take on a little colour. Remove from the pan and set aside separately from the chicken.

4. Pour in the white wine and let it bubble for about 2 minutes to reduce, scraping the pan to release any browned bits. Add the chicken stock and 1 tbsp of lemon juice, then bring to a simmer.

5. Mix the remaining flour with cold, cubed lactose-free butter until well coated. Whisk this into the simmering sauce and stir until it dissolves and the sauce becomes slightly thickened and glossy. Stir in the chopped chives.

6. Return the chicken to the pan along with any resting juices. Top with the lemon slices and spoon the sauce over to reheat everything. Once warmed through, serve and enjoy.