Chicken Francese
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
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Place the flour in a bowl, and the beaten egg whites in another bowl.
- 3
Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
- 4
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.
3 min - 5
Repeat until all chicken has been cooked and set aside.
- 6
Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- 7
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.
2 min - 8
Return chicken to the pan to combine with the sauce.
- 9
Serve immediately.
Nutrition
Per serving (based on 6 servings)
