Chicken Francese

1. FOR THE SAUCE: Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add flour and cook, stirring constantly, until light golden brown, about 1 minute. Slowly whisk in broth, wine, and lemon juice, bring to simmer, and cook until sauce thickens and measures 1-1⁄2 cups, 10 to 15 minutes. Strain sauce through fine-mesh strainer; set aside, discarding solids.
2. FOR THE CHICKEN: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder.
3. Combine flour, 1 teaspoon salt, and 1⁄4 teaspoon pepper in shallow dish or pie plate. Lightly beat eggs and milk together in second dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, then coat with egg mixture, allowing excess to drip off. Dredge cutlets in flour mixture again and shake off excess. Transfer cutlets to prepared wire rack.
4. Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until butter is melted. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until lightly browned on second side, about 2 minutes longer. Transfer cutlets to clean wire rack set in baking sheet. Wipe out skillet with paper towels. Repeat with remaining 1 tablespoon oil, remaining 1 tablespoon butter, and remaining 4 cutlets; transfer to wire rack. Tent loosely with aluminum foil and transfer to oven to keep warm while finishing sauce. Wipe out skillet with paper towels.
5. Transfer sauce to now-empty skillet and cook over low heat until heated through, about 1 minute. Whisk in remaining 2 tablespoons butter, 1 piece at a time, and season with salt and pepper to taste. Return 4 cutlets to skillet, turn to coat with sauce, then transfer each portion (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons of sauce over each portion and sprinkle with parsley. Serve immediately, passing remaining sauce separately.

CHICKEN FRANCESE WITH TOMATO AND TARRAGON
Add 1 sprig fresh parsley and 1 sprig fresh tarragon to sauce along with broth, wine, and lemon juice. Add 1 tomato, cored, seeded, and cut into 1⁄4-inch pieces, to sauce before spooning additional sauce over each portion in step 5. Substitute 1 tablespoon minced fresh tarragon for parsley.