Yield: 6 servings
Chicken Francese
Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. It's my husband's favorite dish, so it's always on rotation in my house!
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
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Instructions
- 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.
- Repeat until all chicken has been cooked and set aside.
- 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.
Video
Notes
*discarded 1 tbsp flour so only calculated with 3 tbsp
Nutrition
Serving: 2cutlets, Calories: 216kcal, Carbohydrates: 5g, Protein: 38g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 264mg, Fiber: 0.5g
WW Points Plus: 6