Chicken Francese
Skinless chicken cutlets, lightly coated in flour and egg, cooked in a white wine lemon sauce. This recipe is great served with pasta.
Chicken Francese Lightened Up
Ingredients
- 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
- 1/4 cup unbleached flour
- 1/2 cup egg whites, beaten
- 1 large lemon, juice of (about 3 tbsp) or more, to taste
- 1/2 lemon sliced thin
- 1/3 cup white wine
- 15 oz low sodium chicken broth
- cooking spray
- salt and fresh pepper, to taste
- 3 tbsp fresh chopped parsley
- 1 tbsp butter
Method
- Season the chicken with salt and pepper.
- Place the flour in a bowl, and the beaten egg whites in another bowl.
- Heat a very large non stick pan over medium heat.
- When hot spray with cooking spray to lightly coat the bottom of the pan.
- Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time.
- Saute chicken 2-3 minutes on each side.
- When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.
- Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens.
- Turn off heat.
- Return chicken to the pan to combine with the sauce.
- Serve immediately.
Serves 6 – Serving Size: 2 cutletsĀ – Nutrition Per Serving
Calories: 216, Fat: 5g, Carbohydrate: 5g, Fibre: 1g, Protein: 38g