Chicken Francese

• servings: 6 servings
• total time: 25 minutes

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.

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.

Nutrition

• Serving Size: 2 cutlets
• Calories: 216 kcal
• Total Fat: 4.5 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 264 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0.5 g
• Protein: 38 g