Dinner

Chicken Francese

Golden cutlets soak up a silky lemon and white wine sauce that tastes bright and buttery, with fresh parsley adding a clean herbal note to every tender bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chicken Francese
Total
28 min
Prep
10 min
Cook
18 min
Serves
6

Nutrition per Serving

Calories
216
Protein
38g
Carbs
5g
Fat
5g
Fiber
1g
Sodium
264mg

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.
  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.
  8. Return chicken to the pan to combine with the sauce.
  9. Serve immediately.