I discovered chicken francese at a family wedding years ago and knew I had to recreate it in my own kosher kitchen. The original Italian dish typically uses butter, but I've found that olive oil creates just as silky a sauce while keeping everything kosher. The technique here is all about the egg coating. You want to beat those eggs really well and let the chicken soak up that mixture for at least 10 minutes before dredging in flour. This creates a coating that puffs slightly when it hits the hot oil, giving you that signature francese texture. Don't skip this step or your coating might fall off during cooking. What makes this version work so well is using a good dry white wine. I usually go with a pinot grigio or sauvignon blanc, something you'd actually want to drink with dinner. The lemon juice gets added at the end to keep it bright and fresh. If you add it too early, it can make the sauce taste flat. This dish works perfectly for Shabbat dinner or when you want something that looks fancy but comes together in about 30 minutes. I like serving it with roasted potatoes and steamed broccoli. The sauce is so good that people always ask for seconds, and sometimes I make extra just so there's enough to drizzle over the vegetables too.