Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

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.

Martha Condra
Recipe by Cooking Light January 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a shallow dish.

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  • 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.

Nutrition Facts

211 calories; calories from fat 30%; fat 7g; saturated fat 3g; mono fat 2.7g; poly fat 0.7g; protein 30.3g; carbohydrates 5g; fiber 0.2g; cholesterol 76mg; iron 1.6mg; sodium 269mg; calcium 70mg.
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