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
4large(32 oz chicken breast halves, thinly sliced in 3 (12 cutlets total))
1/4cupunbleached flour*
1/2cupegg whites(beaten)
1large lemon(juice of (about 3 tbsp) or more, to taste)
1/2lemon sliced thin
1/3cupwhite wine
15ozlow sodium chicken broth
cooking spray
salt and fresh pepper(to taste)
3tbspfresh chopped parsley
1tbspbutter
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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.
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Notes
*discarded 1 tbsp flour so only calculated with 3 tbsp