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!
(32 oz chicken breast halves, thinly sliced in 3 (12 cutlets total))
(juice of (about 3 tbsp) or more, to taste)
lemon sliced thin
low sodium chicken broth
salt and fresh pepper
fresh chopped parsley
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.
*discarded 1 tbsp flour so only calculated with 3 tbsp
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Printed from Skinnytaste: https://www.skinnytaste.com/lighter-chicken-francese-83-pts/