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

Steps

1. Season the cutlets with salt and pepper on both sides.
2. Place flour in a bowl; add beaten egg whites to another bowl.
3. Heat a very large, non-stick skillet over medium heat. When hot, spray with cooking spray to lightly coat the bottom of the skillet.