Apr 11, 2013

Chicken Francese - Lightened Up


Low fat chicken breast in a light white wine lemon sauce.


Skinless chicken cutlets, lightly coated in flour and egg, cooked in a white wine lemon sauce. Move over Olive Garden, this one's lighter and easy to make!

Confession, I've never been to the Olive Garden, heck I live in New York, we have tons of great Italian restaurants here so there's really no need. This is my husband Tommy's specialty, on those random nights that he gives me a break from the kitchen, he usually makes his Chicken Francese.


My husband's version let's just say is a little bit heavier, so I learned how to make it myself, with a lot less butter. My family loves it, kids and all and I usually serve this with a simple salad on the side.


This is also great over pasta with garlic since it makes a lemon sauce, I like to make it over whole wheat angel hair or orzo when I'm craving carbs. This is not a new recipe, I first posted this back in 2009, but I make this often and my husband thought it was time for a re-shoot. I also made a few modifications to it since I last posted, so if you have an old recipe printed out, you may want to print out a new one.


Chicken Francese, Lightened Up 
Skinnytaste.com
Servings: 6 • Size: 2 cutlets • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 216.3 • Fat: 4.7 g • Carb: 5 g • Fiber: 0.5 g • Protein: 38 g • Sugar: 0 g
Sodium: 264.5 mg (without salt) • Cholest: 5.2 mg


Ingredients:
  • 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
  • 1/4 cup unbleached flour*
  • 1/2 cup egg whites, beaten
  • 1 large lemon, juice of (about 3 tbsp) or more, to taste
  • 1/2 lemon sliced thin
  • 1/3 cup white wine
  • 15 oz low sodium chicken broth
  • cooking spray
  • salt and fresh pepper, to taste
  • 3 tbsp fresh chopped parsley
  • 1 tbsp butter

Directions:

Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl.


Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.


Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.


Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve immediately.


*discarded 1 tbsp flour so only calculated with 3 tbsp.

201 comments :

  1. Mmmm...mmm! You pics are always so beautiful!

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  2. this looks delicious! I love quick and easy recipes for boneless chicken breasts--they're so versatile.

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  3. oh yay! this is one of my favorite dishes...thanks for the recipe!

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  4. This looks delicious! I love the theme for your blog. Once again my new year's resolution is to lose weight, so hopefully I'll be able to do it this year! I'll be checking back often!

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  5. They are just as good for lunch the next day!

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  6. Gina- your blog is a source of inspiration for me :) Thanks! This looks wonderful!

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  7. I've never understood how the points in WW worked, but that won't stop me to try a delicious recipe like this one :)

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  8. I am going to add this to our menu for next week. It looks great, Gina!

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  9. That chicken looks tasty!

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  10. Definitely am going to try this one. Thanks for the great recipes!

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  11. This looks and sounds fantastic. However, I'm confused about something. You've said that it has 6 servings but it uses 4 (thinly sliced) chicken breasts. Sliced, I'm assuming to make thin cutlets would make 8 thin breast cutlets. Even if you cut those in half, it would make 16. None of those are divisible by 6. How do you divide your breasts to make six servings?

    Beautiful photograph, by the way.

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    1. You need to use a total of four 8 oz breast pieces. Then cut each of those into 3 thin cutlets. That will give you a total of 12 cutlets. The serving size is 2 thin cutlets, so that makes 6 servings.

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  12. looks good... i love your page. Thanks for sharing.

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  13. Looks so good! How much butter did you use, you don't have butter in the ingredients.

    Thanks!

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  14. Thanks for pointing that out Marsha, hate when I make mistakes! 2 tbsp butter.

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  15. hey gina! great and easy recipe! i love chicken and get bored sometimes so this is a welcome change! my husband loved it!!! gabbie

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  16. i forgot, i wanted to pass along to anyone who has leftovers make sure you take the lemon slices out before you reheat or it makes it bitter! (lol found that out the hard way!)
    gabbie

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  17. This looks delicious! My sister just shared your blog w/me and I added you to my google reader - you have some AWESOME reipes that I cannot wait to try out. I make a version of this in the oven with lemon juice, white wine, and capers and the family eats it all up begging for more (little ones included). I'm excited about trying your version as well!

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  18. Shawnie, I love capers! Would love to hear how you make yours!

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  19. Glad to share - lay chicken breasts in a pan, pour about 3/4 cup wine (any kind of white wine I have on hand) in around the chicken. Next, I squeeze 1-2 lemons (depending on how much juice) all over the chicken & sometimes I zest the lemon as well. Last throw on the capers - as many or as little as you like (I personally go heavy as I too love them). Bake covered at 350 for about 30-40 min and at the end I (remove foil) broil the top for a little browness. (I also season the chicken a bit with salt/pepper/garlic). The juice from this so delicious that we dip our chicken in it like it's fondue night!! Also the chicken is very moist!

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  20. Shawnie, sounds easy! I will gave to try that soon!

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  21. Hey Gina

    I have shrimp on hand do you think i could subsitutue ? How would i alter the points?

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  22. @Lisa, I'm sure it would taste great! Shrimp and lemon go well together. Shrimp is lower in points so it would be slightly lower. Hard to say exactly how many points without knowing how much shrimp.

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  23. i usually go with a pound :)

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  24. I found your blog one day via a google search. Made this today and it was awesome! thanks!

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  25. I made this tonight and much to my surprise, my kids gobbled this up! It reminds me of the Weight Watchers frozen dinner Chicken Piccata, only this is much better. (I forgot to add the butter, and didn't have any wine and it still was fantastic!) I served this with the recipe for cilantro rice...YUM!

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  26. Hi Gina,
    I just have two quick quesitons...
    Can you use whole wheat flour for this recipe and what size can of chicken broth do you use?

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  27. Sure, whole wheat flour is fine, a small 15 oz can. Sorry I should have wrote that in the recipe.

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  28. I made this last night and it was wonderful! My husband did not even it was lower in faat!

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  29. I made this for dinner and it was really easy and tasty. I also added some cherry tomotoes to the sauce at the end and served it with a big green salad. Yummy!

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  30. This was a very easy and delicious recipe. I served it this weekend when I had friends over for an impromptu dinner. I served them drinks and light appetizers, and they watched me cook!
    I served this with roasted asparagus and brown rice, along with a beautiful beet and spinach salad.
    My guests raved, and even my picky husband loved the recipe. Thanks again; you have a great website! So far, everything I've made has been fantastic.

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  31. I love your blog Gina! I willl be using it as a recipe reference for my blog. I am challenging the two biggest name in the weight loss industry. Weight Watchers recipe's combined with Biggest Loser workouts for six months. Thanks for all your info on weight watchers!

    CherisseKasper.blogspot.com

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  32. are you weighing your chicken before cooking? Thanks

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  33. This is after it was cooked I believe.

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  34. Made this for dinner last night and it was wonderful. Keep blogging...

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  35. Delicious! My boyfriend couldn't believe the sauce wasn't 'fattening'! I have tried a couple others of your recipe gina and they have all been so yummy! Thanks for including the points and saving us ww-ers the time to figure them out. I am sooooo happy I found your blog!

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  36. This was so good, I couldn't believe it. Can't wait to make it again. I didn't see that it was supposed to be 8 servings from 4 breasts. I halved the recipe and called it two servings with two breasts, but oh well, the extra points are worth it.

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  37. Good news Justine, my points were too high. I redid the calculations and added calories. Only 5 pts per serving. Not 8. (I was calculating weight based on raw chicken, not cooked)

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  38. I made this the other night for my hubby and we both LOVED it, we served it over rice and we happy as could be with this new recipe!
    Thanks!!
    Jenny
    http://nennybirdsnest.blogspot.com/

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  39. I made this last night, and hubby asked for seconds, nuff said! LOL Thanks!

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  40. I made this for dinner tonight and it was DELISH! I will definitly be making it again. I had some trouble with cutting the chicken breasts into 3rds though...any tips?

    Also, this afternoon I made your Spinach Lasagna Rolls for dinner tomorrow and I'm excited to try it out! I'm a little skeptical about the FF Riccotta cheese, but I'm Italian and used to full fat, so we shall see! =)

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  41. I can't wait to make this tonight! I have 4 5oz raw chicken breasts I plan to cut them in half to make 4 servings (2 cutlets) each. Im trying to figure out the points. What is the best way to cut the chicken in half b/c it looks pretty thin already? I think this site is amazing and I'm excited to start cooking! Thank you Gina!

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  42. @Jenny- I start off with a very sharp knife butcher. If your knife isn't sharp, sharpen it. Chicken breast placed on the cutting board, my left hand on top of the chicken pressing down on it. Then I slide the knife through the top third, then again in half.

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  43. @rlsmith217 It sounds like you bought thin cutlets, you may not need to cut them.

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  44. I made this tonight. My husband and I loved it. I also made the roasted asparagus and a few red potato's. perfect meal. Love you Gina

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  45. This was the most amazing chicken dish ive ever made! Im usually not a fan of chicken francese but let me tell you YUM YUM YUM!! This is a MUST make!!!!

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  46. The directions say to dip in flour and then into egg... then put in pan... is that the right order? Just want to make sure prior to making it. I don't know that I've ever cooked chicken with flour and egg in that order.. I thought maybe it should be egg then flour. Please advise. Thanks so much!! Looking forward to it!!

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  47. Yes, that's right Katherine!

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  48. Finally made this for dinner tonight - it was delicious. I think I'll try adding capers and/or sauteed mushrooms next time.
    Thank you!

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  49. Hi Gina - I was all set to make this recipe today, but realized I have 4 Purdue Perfect Portion chicken breasts. Should I cut these in half? If so, I'd be making 8 servings, so how would the recipe change?
    Thanks so much for this wonderful website! I love it! From, Gina

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  50. Each cutlet should be around 2.5 oz. Hope that helps! Thanks so much!!

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  51. Hi Gina-I just joined weight watchers and found your website and has been very helpful! Quick question-2 cutlets are 5 ww points?
    Thanks!

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  52. This was AMAZING..I made this tonight and it was a huge hit!! Thanks for all of your amazing recipes!!

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  53. Made this tonight and it turned out great! Any idea of how many POINTS+ it is with the new program?

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  54. hey gina! i loove your blog, i check it almost everyday. i made this tonight with your baked rice and peas and it was great. But, when i made it i felt like it came out a little too sour. i realize next time ill try to add it more to taste, but is there another way to cut some of the sourness while still retaining the lemon flavor?

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  55. I think you should probably add it to your taste. Some people may prefer more or less lemon juice.

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  56. This was so good! Made one small mistake put chicken in egg then flour, but still came out excellent.

    Thanks once again for another great recipe.

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  57. chocolatedog112/10/10, 5:21 AM

    @Ursula and Gina:
    I put it through the new PP calculator and the points are still 5 (yipee!)

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  58. I am a bit confused. I thought chicken was 1 pt. per ounce and if each cutlet is around 2.5 ounces for suggested serving and you have 2 cutlets then that is 5 points on just the chicken-not including sauce. I made this tonight and it was AMAZING but don't know what I should add for points on sauce.

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  59. When you cook chicken, it weighs less so the cooked weight is different than the raw weight.

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  60. Tried this today with a couple substitutions for what I had in the cupboard, and it was SO GOOD and VERY EASY! My favorite two phrases when talking about new recipes. Thanks Gina!!!

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  61. Hi Gina. I'm making this tonight for my husband for V-Day. The only ingredient I don't have is white wine. Is there anything I can use to substitute? Thanks.

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  62. You can add more chicken broth instead.

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  63. Another great dinner recipe Gina; thanks! The chicken has such great flavor and very tender. It is great with orzo pasta to soak up the sauce!

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  64. I just made this tonight and aside from adding more herbs, it was very very moist and tasty as the recipe is! Adding this to my rotation of chicken recipes. Thanks for another great recipe!

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  65. We had this tonight and it was heavenly. Little too tart for the grandkids, but husband, daughter and I loved it. When my husband and I were dating, we made a full fat recipe and he loved it. Unfortunately for him, I started WW right after (about 2 years ago) and lost 60lbs. Now on maintenance and your site is so helpful to me. I eat the things I missed without the worry. Thank you Gina.

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  66. This recipe was delicious! I had stopped making francese because it was so buttery. Did not miss the butter or the oil for frying. Was a hit with company too! Definitely will make again!

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  67. This recipe was really fun to make... came out just like the picture! I use whole wheat flour, added some lightly steamed broccoli to the sauce before simmering, and served with whole wheat pasta. So glad I have leftovers for tomorrow!

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  68. I found this recipe delicious. I really loved the sauce and the sauce itself is pretty point friendly. I had a hard time with cutting the chicken into 12 cutlets. Could unbreaded raw chicken tenders be used instead. Since they are thin and relatively small.

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  69. Sure, or you could buy thin cutlets already pre-cut.

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  70. I can't believe I didn't figure this one out before! It was easy and delicious!

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  71. I love you Gina!!!! This receipt is awesome... My Son and Husband really love Chicken Francese but I was unable to make it due to dietary restrictions... When I saw your receipt I tried it immediately and we all loved it... Thank you so much, I can't wait to try some of your other receipts... :D

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  72. Made this tonight with your Cauliflower Fritters...deelish! Thank you! I am so glad I found this site :)

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  73. New to this site as of three days and have already made 4 recipes! Only need to lose a few pounds so it is so nice to find recipes that don't make you think that you are on a kill-me-now diet. This recipe was amazing! I didn't even use butter and added some diced garlic (to make it a little more piccatta) and it was so good! Even the leftovers look amazing. Thankd for sharing!!!

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  74. Looks great! I have been looking for a recipe like this, can't wait to try it!

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  75. I must have done something wrong. My sauce came out super thick (almost like a gravy) and not a light pan sauce. I love the ingredients but fear all the flour cut down on the flavors. Is the sauce supposed to be super thick?

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  76. It sounds like you liquid reduced too much, it should be a little thickened, but not super thick.

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  77. mine came out too thick and lemony =( but i halved the recipe and maybe i messed it up. maybe too much flour. at least i had all the ingredients on hand and did not waste any money. thanks for all the great recipes, even though this one was not the best i've made yet. i guess i'm not a lemony, flourly person. haha.

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  78. Hey Gina! I made this last night and served it with your creamy cauliflower and asparagus with Dijon vinaigrette. It was a huge hit! Many thanks for this fantastic recipe!

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  79. Great recipe. Thanks! -SBE

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  80. I made this last night for dinner and it was wonderful. My husband said it was a restaurant quality meal. Thanks for so many great recipe renovations. I always talk about it at my Weight Watcher meetings!

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  81. made this last week and it was awesome!

    thank you!!!

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  82. Hi Gina,

    I love your site- I have been on weight watchers trying to lose weight for my upcoming wedding and have been happily cooking with your recipes for the las 3 weeks. Both me and my fiancée are HUGE fans, thank you so so much, keep it up! I made this tonight, it is delicious! I see that you said it is great for lunch the next day, and I am very excited to do just that. Do you have a suggestion for reheating?

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  83. Just cannot get the sauce right on this for some reason...too watery :( i tried twice! looks SO good!

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  84. The flour should thicken it, add a little more next time. I just had this for dinner!

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  85. I usually reheat it in the microwave.

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  86. is there any part of this recipe that can be made the day before? or is it best making it the night you plan to serve?

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  87. I make it very similar but without the eggs. Would that make it less points?

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    1. Egg Whites are zero points, so I don't believe that would change the points.

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  88. Delicious - thanks for the recipe! I made this for dinner last night with brown rice and green beans and ate it for lunch today with steamed asparagus and apple slices. Yum! (My son and husband loved it too.)

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  89. This was very tasty but the sauce was SO thick .... how much flour do you usually have left after you have dipped the chicken in it?

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  90. Fantastic! It was more lemony than I expected, but it was still very good. Next time, I'm trying it on fish.

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  91. I made this for dinner tonight and thought it was PERFECT. I wouldn't change a thing.. not too lemony and not too floury for me. Tasted like restaurant quality! I'm thinking I want to make this into marsala next time with marsala wine and mushrooms instead of white wine and lemon..

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  92. Made this last night. My husband and I both throught it was great! Thank you for sharing!

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  93. How would the points change if I used a filet of sole?
    LOve Love Love all your recipes they have helped me to lose 14 pounds in 6 weeks and I am never hungry Thank you Thank you

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    Replies
    1. Thanks! Not sure, and I don't want to guess.

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  94. Gina, can this be prepared the night before by placing the cooked chicken in a pan and putting the sauce on it the next day and baking for 30 minutes until hot? Otherwise, the sauce would soak into the flour if it was added too soon. Do you think it would still be good?

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  95. Made this tonight..ohhh soooo good! Everything I have made from this sight has been wonderful!

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  96. Delicious! Made it last night. So quick and easy. Only trouble I had was in cutting the chicken breast, the meal itself was amazing. Would definately recommend this recipe! Thank you for sharing it with us.

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  97. This is great, as always. I added fresh mushrooms to the sauce and it was excellent. It picks up the flavor of the amazing sauce so well. Thanks Gina! - Jess

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  98. This recipe sounds great! I'm gluten free so can't use wheat based flour. Can you please recommend a different flour to substitute (e.g. rice, corn, etc.). I'm not too worried how this may impact the calories. Thank you!!

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    Replies
    1. Cornstarch -- but again, not so sure about the caloric intake. However, I make Chicken Francese all of the time and you really don't need as much flour as the recipe calls for (just a few pinches of flour or cornstarch -- just enough to thicken the sauce).

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    2. I used almond flour and it was delicious. My boyfriend is not gluten free and he didn't notice and loved it!

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  99. Rice flour works in place of wheat.

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  100. This was awesome!!! My boyfriend said it was as good as a restaurant. Very quick and easy for a gourmet, weekday meal.

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  101. I had the same problem as some other readers - the suace was thick and pasty. I must have had too much flour. We liked it though - just next time I'll know to only use some of the leftover flour.

    Also, I used to swear by chicken cutlets but now I love to buy the regular chicken breast and pound them. No matter how I make the chicken it is so good that way. The pounding not only makes it thin but makes it so tender.

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  102. :( too pasty. So sad lol I spent 2 hours on this lol. I'm hopeless in the kitchen.

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  103. Making this tonight!!

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  104. I'd like to make this with Quorn Meatless Cutlets. Do I need to adjust the recipe?

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  105. Gina I made this tonight and most of your recipes have come out wonderfully but this was much too thick and pasty. Next time I will try putting in less flower.

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  106. This was delicious. Followed the recipe exaclty the same. I've made it three times and hubby loves it each time. Served his over Fettucini with the sauce. Served mine with roasted butternut squash. Very satisfying and yummy! ~Stephanie

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  107. I made this chicken and it was so great! I didn't have parsley and didn't add the butter, but the sauce was so great and thick! Worked great with brown rice, which absorbed all of the extra sauce! Thanks for the recipe!

    Here's the link to my post: http://netflixandnutella.com/2012/10/23/sweet-and-sour/

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  108. alicia ross11/4/12, 8:58 AM

    hi I thought the ingredient "juice of one lemon" to be vague. I found the lemon flavor too strong. can you suggest a measurement?

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    Replies
    1. 1 lemon is usually 2 tablespoons, but it should taste lemony.

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  109. Gina you are amazing! This recipe is the holy trinity for me- my picky boyfriend ate (and loved) it, its weight watchers friendly, and is super easy to make. Thank you so much!!

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  110. Thank you for this recipe! It was the best dish i've ever cooked!

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  111. Made this for dinner tonight and thought the flavor was great but agree it was too much flour. The sauce was more of a gravy, and I did not reduce the liquid so know that was not the issue. Maybe half of the amount of flour it calls for would work better. I'll definitely be making this one again!

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  112. All I can say is...WOW...restaurant quality, and so much better for you. Thank you so much for sharing this dish. My husband RAVED about it all evening. This is going to be his official birthday dish that he wants every birthday. But of course I will make it more often than that. Thanks again.

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  113. Gina, I am slightly confused. You mention a quarter cup of flour and then say to use that for the sauce, but then your note at the bottom mentioned you discarded the remaining flour? Can you or anyone clarify for me?

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    Replies
    1. Sorry, I fixed that. I add 1 tbsp to the sauce, then discard the rest.

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  114. Yay! I was looking for something light to serve over zucchini noodles. I bought a new spiralizer and I've been dying to try it out.

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  115. Bookmarked, thank you! And I hate all those franchised "Italian" restaurants! I've only gone when I had to with groups of people... Nothing but sodium sodium with a side of sodium and don't forget the salt shaker! ugh A restaurant is not a good one in my books if I can make what they're serving better at home, with less sodium, thank you very much.

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  116. Looks delicious!!! Thanks for sharing!!!

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  117. Do you think this would work well with chicken thighs?

    Diane

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    Replies
    1. I'm sure it would taste great, like a lemon-y chicken stew. I would leave out the egg. I may have to try that!

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    2. Hi Gina, do you think it would help to pound the thighs so they're thinner? Also, just curious, why would you need to omit the egg?

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  118. I've been to Olive Garden twice, disappointed both times. to crowded and the food looked nothing like the advertisements for it.

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    Replies
    1. Good to know, they opened one nearby and I was almost tempted to go, but hate to be disappointed.

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  119. I LOVE anything with lemon. I'm a vegetarian...any suggestion for a meatless sub?

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  120. I can't wait to try this!! I love that it is so healthy and delicious at the same time - and such simple ingredients! Thank you. :)

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  121. Hi this sounds yummy but I would like to know what can I substitute for the white wine?

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  122. This sounds delicious! I have been craving anything with lemons lately! I am adding this to the menu for next week!

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  123. I LOVE, love, love this recipe!!

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  124. You've never been to the Olive Garden? Don't worry. You're not missing a thing! Recipe sounds yummy!

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  125. Whenever I go to NY (Amityville) to visit my family (I live in CA now), we make Gino's in Massapequa an absolute go-to eating place. I always get their lentil soup and vegetable pie and my SIL gets the chicken francese. Every time I see the greasy, fried cutlet sitting on her plate swimming in all that sauce, my stomach churns. I'm sure it's delicious, just not my kind of eating style. I can't wait to try your lightened recipe. Now if you could get the lentil soup and vegetable pie recipe for me, I would forever be in your debt! Thanks....

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    Replies
    1. I've never been to Gino's in Massapequa, but I'll have to check it out and try their lentil soup!

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  126. any recommendations for subs the eggs - son is allergic !
    thanks,

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    Replies
    1. I guess you could make it without, it will still taste good.

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  127. Gina,
    Thank you so much for fulfilling my email request for a more calorie friendly recipe for this. I missed the original post on this. I occasionally have this at a local Restaurant and they actually use a little Romano cheese on top also. As I mentioned in my email, a co-worker recommended your website to me in January and I have just been amazed how wonderful it is to be eating smart and healthy without suffering the pains of terrible food. I have yet to find a recipe of yours that is not absolutely wonderful. Thanks again Gina!! :)

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    1. Heck, I think Romano is good on everything! Thanks Colleen, I'm really glad you are enjoying the recipes.

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  128. Yum, I still love chicken francese. I don't care how many times it's served at weddings.

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  129. Looks fantastic! This is now on my list of new recipes to try!!

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  130. What could I use instead of wine? Never cooked with it before.

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    Replies
    1. You could leave it out and add more broth, but it won't be the same.

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  131. This looks absolutely wonderful! I will try it this weekend...

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  132. this just looks so fresh and yummy!

    http://therealfoodrunner.blogspot.com

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  133. Such a delish, light dish! This is a definite must-try on my spring menu!

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  134. This looks great! It's on my list to try this week!
    http://sassysouthernla-di-dahs.blogspot.com/

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  135. Had this for dinner tonight. A little too lemony for us. A little bitter. Maybe it was not a good lemon.

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  136. What a light and perfect summer meal!

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  137. This comment has been removed by the author.

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  138. Hello, GINA!! I can't wait to try this!! thanks for sharing this!! I love your all your receipe!!❤ For the reason that, it is so healthy,delicious,low fat and such simple ingredients :)) as well as your picture also, it really make people mouth-watering!!(¯﹃¯)

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  139. I've been to Olive Garden a few times, but found it hard to find calorie friendly food there. Your hubby's recipe sounds wonderful. Lemon and chicken are such a tasty combination.

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  140. I made this for dinner tonight. It was tasty, reminded me a lot of my mom's Lemon Chicken dish, except a lot lighter. My husband enjoyed it, as well. I will be making this again!

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  141. i love chicken with lemon!

    http://therealfoodrunner.blogspot.com

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  142. Made this tonight. Substituted dried tarragon in the sauce instead of parsley. Served it over orzo. SOOOO good. And plenty of leftovers too.

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  143. I made this for dinner tonight. It was sooo good. I didn't think of adding capers as I saw on a post earlier. I served it over jasmine rice. I ran out of brown rice and my husband is not a fan of couscous. I also made a spinach and arugula salad. We loved it!

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  144. I love this recipe ! Reminds me of you making soap at home, Mom.
    And it's fun to see photos of your house there and see
    Dad in that comfy chair we sat in when we visited,
    attempting to use the slow internet :)

    I can't wait to hear how the soap turned out in terms
    of using it. Does it smell different since it is made with
    animal fat? Any other differences from vegetable-based soap?

    Love you!

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  145. Gina, I just wanted to say that I found your site by accident and so glad that I did...your recipes are excellent. Thank you!!

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  146. This was wonderful!! My 17 year old son actually helped me, so that may have made it better;) Was nice and refreshing for one of our first days of spring in Ohio! thank you!

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  147. I'll take this over anything at Olive Garden...I like your much leaner recipe :) thanks!

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  148. This was excellent! I added mushrooms and capers, simply because I had them in the fridge. I think next time I'll buy cutlets instead of cutting breast into them. waaaaay to much time for this busy (and unskilled) momma. Thanks for another great recipe. I served it with your asparagus with dijon sauce. Perfect!

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  149. Hi Gina--I follow you on Pinterest, and love when your recipes pop up! I am wondering if this could be made ahead...I scanned through the comments, but didn't see you answer this when a few other people were wondering the same thing...Thanks!

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  150. I must have this dish in my stomachs! Totally printing it out right now. Thanks, woman.

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  151. This was SO good. One of the best recipes I've made in my life! Yum!

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  152. I had both my parents and my fiancé’s parents over for dinner last night to discuss our upcoming wedding plans. I really wanted to serve something sophisticated yet simple, this fit the bill! Seved with angel hair pasta, green beans and salad it made such a beautiful meal, everyone absolutely loved it. Thanks so much for sharing!

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  153. I made this last night... not so sure about dipping the chicken into the flour and then the eggs, because I sort of ended up with a thin layer of scrambled egg whites on my cutlets. My sauce also didn't reduce. I measured everything exactly as you listed and even simmered with and without a lid for longer than you suggested, at higher and lower temperatures, with no luck. But it still tasted good, aside from the weirdness from the egg whites (I added garlic because I felt like the recipe was missing it). Letting the chicken sit in the liquid a bit longer helped it to absorb the lemony goodness better. I think next time I'll do egg whites and then flour and see how that works.

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  154. I was just about to make the exact comment as someone before me. How do I make this so its not like scrambled eggs on top of my chicken?

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  155. Gina... I have love love loved all your recipes. I have a binder of them printed now... skinny chicken enchilada with yellow Latin rice and flank steak skewers with gratin potatoes have been the favorites so far. We made this last night and the sauce was way off. It did not thicken and all we could taste was the wine... we halved the recipe so maybe I screwed something up?:(

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  156. Just finished dinner. It was delicious! My sauce did not thicken either but it was still great.

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  157. This is one of my all time fav's of your recipes. There's this one restaurant where I always order the Sole Francese and feel so guilty after. So, to satisfy that craving I'll make your recipe using Tilapia. It taste's just as good as the restaurant with a ton less butter. Add half a baked potato and a green salad and you've got a super satisfying and filling meal. My husband always says how fancy it looks when I top it with the twisted lemon slice.

    Please write a recipe book one day!! I've been making your recipes for years.

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  158. Delicious. Thanks for this light version. The "regular" version is so buttery I can't eat it without a tummy ache. This recipe was PERFECT and went well with a spring green salad, a little whole wheat pasta and a sprinkle (or TWO) of grated locatelli romano.

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  159. Can anyone suggest how to Freeze? Would I just cook fully and allow to cool down then put in freezer safe ziplocks? And how you would you reheat? I despise putting chicken in the Microwave. Thanks!!

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  160. Just made this for my family! They loved it, and they've never had the original so they'd never know it was a lighter version ;) It was perfect just how it was, anyway! I had some spiced couscous and steamed veggies with mine.

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  161. I made this last night and it was absolutely delicious! My boyfriend, who is the "master chef" of our household told me it tasted like it came from a restaurant. I added a few capers and served over wheat penne - perfection!

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  162. Nicole,

    I tend to vacuum seal everything. Only two of us in our household now so I make full batches of dinners and freeze everything in 2 portions so we don't over indulge with all of Gina's gret recipes.

    I actually pulled from freezer and cooked the old fashion way, in a pan. Sometimes I feel using the stove top vs the microwave will retain the heat longer. That may not be true but seems that way to me.

    Taste is still the same, yummy!!

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  163. Tried this tonight and it was absolutely delicious!!

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  164. If I wanted to make this ahead and freeze it is there anything that I would need to not do or can I follow the recipe and then freeze it. How should it be re-heated if frozen.

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  165. Just made this tonight, yummy!!! I made pasta with asparagus as a side dish, and drizzled the sauce on it. Very, very good.

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  166. This was so good and I was pleasantly surprised at how good a lightened up francese could be! I served it with your roasted broccoli rabe... delish!!

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  167. I made this just last night for hubby & I - it was AMAZING! Couple mistakes I made on my part: I acidentally put 2/3 C of wine in instead of 1/3 C, so it was pretty watery. I forgot the step where the sauce was to simmer and thicken for a few minutes - I just put the chicken right in! And lastly, I'm a full time RV'er, and have to use a propane stove/oven so I'm still getting used to the temperatures. When cooking the chicken I set the smoke alarm off, even with a door open amd an exhaust fan going! It wasn't burnt or smoking very much at all, I think the smoke alarm may be sensitive as it's brand new. That, or it's only 6-8 fy away!
    Besides the mix ups, this dish was awesome and I'll definitely try it again, making no mistakes! I also paired this with garlicky angel hair pasta with some of the fresh parsley left over from the chicken :)

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  168. I've made this dish three times and it's a hit every time. It is so easy and delicious! My boyfriend requests it at least twice a week. I pair it with an asparagus, snap pea and Israeli couscous dish. They compliment each other perfectly.

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  169. I cannot wait to try this! Just out of curiosity, what kind of "very large non-stick pan" do you use/recommend using? I have an 8 inch and a 10 inch non-stick fry pan, but it doesn't have the same kind of "walls" that your pan appears to have.
    I'm a college student and just recently moved in to my own apartment, so I am still working on (slowly) stocking up on kitchen supplies!

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  170. is there something else I can use instead of the butter?

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  171. Looks great Gina!
    Just discovered your blog from foodily:) We'll try it with some roux in the sauce! Thank you so much for sharing this!

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  172. I'm so in love with this dish that I'm featuring the recipe and your blog on my site. I served with a side of brown rice/ barley and it was awesome!

    Thanks.

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  173. Excellent recipe for someone who is trying to lose weight!! I am making it again tonite. It was so good and full of flavor, less salt and fat...thanks!

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  174. How can I make this gluten free? Almond flour?

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