Chicken Francese, Lightened Up
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- 4 large chicken breasts thinly sliced
- 1/4 cup(s) unbleached flour
- 1/2 cup(s) egg whites beaten
- 1 large lemon juiced
- 1/2 lemon sliced thin
- 1/3 cup(s) white wine
- 15 ounce(s) low sodium chicken broth
- cooking spray
- salt and pepper to taste
- 3 tablespoon(s) fresh parsley chopped
- 1 tablespoon(s) butter
- 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.
- *discarded 1 tbsp flour so only calculated with 3 tbsp.
This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.
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Chicken Francese, Lightened Up Recipe at a Glance
- COURSE: Main Dishes