Chicken Français

7 Reviews
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Randy Mayor; Jan Gautro
Yield
8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
By Martha Condra
January 2001
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Combine first 8 ingredients in a shallow dish.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Holden0123's Review

Holden0123
May 14, 2014
N/A

rstarrlemaitre's Review

SmallBites
February 15, 2013
This is so beautiful and elegant! Perfect for company. The Parmesan, white wine, and lemon gave the chicken the best coating, and the sauce is full of bright lemon and just a hint of butter. Served with white rice and haricots verts.

SmallBites's Review

Peachygirl76
May 29, 2010
This was an easy and delicious recipe. I simply added some broccoli and some noodles lightly coated with lemon butter. It was very flavorful - just the right amount of hot sauce in it, I am not a spicy food lover. A very pleasant way to end a busy Saturday.

CookingCrazy's Review

Robin123
January 15, 2010
I have found this to be my "go -to" recipe when having dinner guests. I have had nothing but great compliments from my guests. It is easy to prepare and makes a nice presentation. You can serve this with just about any side dishes. Thanks C.L. for a great recipe.

Peachygirl76's Review

CookingCrazy
July 30, 2009
This recipe was only so-so in my opinion. The chicken was fairly bland without the sauce. The sauce was good and added some flavor to the chicken, but it wasn't enough to make this a stand out recipe. I probably won't make this recipe again - there are so many other recipes that I like and so many I have yet to try.

Robin123's Review

rstarrlemaitre
March 16, 2009
Both my husband & I agree that this is by far the worst CL dish I have ever made. The texture was unappetizing and it lacked flavor. We had to toss this in the trash. I love CL and try new recipes regularly, this one flunked!