This lightened up version of the classic Chicken Francese is sure to be a family favorite.
Let’s be honest – chicken dinner recipes often get a bad rap. They’re never anyone’s first pick at a restaurant or usually what you’re just dying to make. But, this recipe is an elevated version of your standard chicken dish.. I’d even go as far as to serve it for company because it’s a pretty presentation and packs a lot of flavor. Plus, chicken is always cheap and easy – who can beat that right?
- 1 1/2 pounds of chicken breasts – preferably cutlets
- 1/4 cup unbleached flour
- 1/2 cup egg whites
- 2 lemon – Juice of 1 large lemon & thin slices from another
- 1/3 cup white wine (dry white is best, like pinot grigio)
- 8 oz low sodium chicken broth
- 1 tbsp. butter (I use Earth Balance)
- Cooking spray
- Salt and pepper
- Pound chicken breasts with a mallet so they are thinly sliced and season with salt and pepper
- Set aside 2 bowls – one for flour and the other for egg whites
- Take each cutlet and add first to the flour and then to the egg whites
- Heat sauté pan over medium and add cooking spray, and then add chicken cutlets
- Cook for 3-4 minutes on each side or until cooked; put cooked chicken aside on a plate
- In same sauté pan, heat chicken broth, butter, wine, and lemon juice over medium heat for about 2 minutes (or until it thickens).
- Add chicken back to the pan and add lemon slices and parsley to the top of each
- Serve immediately and enjoy!
(Note: I borrowed and slightly modified this recipe from SkinnyTaste who makes healthier dinner options.)
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A healthy eating series focusing on simple, low carb/sugar dishes in 30 minutes or less. For more info on how MS affects my eating habits, click here.