Chicken Français

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

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 30%
  • Fat: 7g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.3g
  • Carbohydrate: 5g
  • Fiber: 0.2g
  • Cholesterol: 76mg
  • Iron: 1.6mg
  • Sodium: 269mg
  • Calcium: 70mg

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

  1. Combine first 8 ingredients in a shallow dish.
  2. 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.
  3. 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.
  4. 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.
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