Chicken Français

Chicken Français Recipe
Randy Mayor; Jan Gautro
Our Test Kitchens staff loved the subtle hint of lemon in the sauce of this chicken Français, a classic French favorite. For a more pronounced lemon flavor, try serving with lemon slices.

Yield:

8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7 g
Satfat 3 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 30.3 g
Carbohydrate 5 g
Fiber 0.2 g
Cholesterol 76 mg
Iron 1.6 mg
Sodium 269 mg
Calcium 70 mg

Ingredients

3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice

Preparation

Combine first 8 ingredients in a shallow dish.

Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.

Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.

Note:

Martha Condra,

January 2001
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