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 • Points +: 6 pts • Smart Points: 4
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.