Chicken Francese
Ingredients
The chicken
-
4
large
chicken breast halves, thinly sliced
The coating
-
¼
cup
unbleached flour
-
½
cup
egg whites, beaten
The sauce
-
1
large
lemon, juice of
-
½
lemon
sliced thin
-
⅓
cup
white wine
-
15
oz
low sodium chicken broth
-
1
tbsp
butter
-
3
tbsp
fresh chopped parsley
For seasoning
-
to taste
salt
-
to taste
fresh pepper
-
cooking spray
Instructions
- Season the chicken with salt and pepper.
- Place flour in one bowl and beaten egg whites in another.
- Heat a large non-stick pan over medium heat and coat with cooking spray.
- Lightly flour the chicken, dip in the egg whites, and add to the hot pan in batches.
- Sauté the chicken for 2-3 minutes on each side until cooked, then transfer to a plate.
- In the same pan, whisk chicken broth with 1 tablespoon of flour and add to the pan.
- Add lemon juice, white wine, lemon slices, parsley, and butter, and simmer for about 2 minutes.
- Return the chicken to the pan to combine with the sauce and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
4.5g
Total carbohydrates
5g
Total protein
38g
Sodium
264mg
Cholesterol
5mg
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