Lighter Chicken Francese
Description
With a few simple ingredients, you can have a lighter, healthier version of the restaurant favorite Chicken Francese. It's made with chicken cutlets, and a delicious sauce that is wonderful served with the chicken and maybe fettucine or spaghetti along si
Ingredients
4 large thinly sliced chicken breast halves, cut horizontally into 3 cutlets, (12 cutlets total) about 32 oz.
1/4 c. unbleached flour or less as needed
1/2 c. egg whites, beaten
freshly squeezed juice from 1 large lemon (about 3 T.)
1/2 lemon, thinly sliced
1/3 c. white wine
15 oz. low-sodium chicken broth
cooking spray
salt and freshly ground black pepper, to taste
3 T. freshly chopped parsley
1 T. butter
lemon slices, for garnish
Directions
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Season the cutlets with salt and pepper on both sides.
Place flour in a bowl; add beaten egg whites to another bowl.
Heat a very large, non-stick skillet over medium heat. When hot, spray with cooking spray to lightly coat the bottom of the skillet.
Lightly flour the chicken; dip into egg whites; add to the hot skillet a few at a time. Saute chicken 2-3 minutes per side; transfer to a platter.
Repeat until all chicken has been cooked; set aside.
Place the chicken broth in the bowl with 1 T. flour; whisk.
Add to the skillet 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 the heat.
Return chicken to the skillet with the sauce.
Serve immediately with the sauce spooned over the chicken and lemon slices for garnish.
6 servings, 2 cutlets per serving.