Chicken French with Escarole

Beat eggs Parmesan cheese and parsley together in a shallow bowl. Place flour in a separate shallow bowl.

Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.

Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.

Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.

Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole cover and steam until tender 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.