Lighter Chicken Francese
Description
This Italian-American dish is flavorful and satisfying, without being too heavy. Take advantage of the lemon and white wine sauce and serve it with angel hair pasta.
Ingredients
4 large chicken breast halves, thinly sliced horizontally, in 3 (12 cutlets total)
1/4 c. unbleached flour
1/2 c. egg whites, beaten
freshly squeezed juice from 1 large lemon, (about 3 T.) or more, to taste
1/2 lemon, thinly sliced
1/3 c. dry white wine, like Pinot grigio
15 oz. low-sodium chicken broth/stock
non-stick cooking spray
salt and freshly ground pepper, to taste
3 T. freshly chopped parsley
1 T. butter
Directions
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Season chicken with salt and pepper.
Place flour in a bowl; add egg whites to another bowl; beat eggs.
Heat a very large non-stick skillet over medium heat; when hot, lightly coat the bottom of the skillet with cooking spray.
Lightly flour chicken in the first bowl; dip chicken in beaten egg whites. Place chicken in hot skillet, a few at a time; saute 2-3 minutes on each side. When cooked, transfer onto a plate. Repeat until all chicken has been cooked; set aside.
When all chicken is cooked, add chicken broth to the bowl with 1 T. flour; whisk. Add to the skillet along with the lemon juice, white wine, lemon slices, parsley and butter; simmer over medium heat for about 2 minutes until it reduces slightly and thickens. Turn off heat.
Return chicken to the skillet with the sauce.
Serve immediately.
6 servings.