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Chicken Francese

A lighter Italian-American classic featuring tender chicken cutlets cooked in a bright lemon-butter sauce with white wine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz chicken breast halves thinly sliced in 3 (12 cutlets total)
  • 0.25 cup unbleached flour
  • 0.5 cup egg whites beaten
  • 1 large lemon juice of about 3 tbsp or more, to taste
  • 0.5 lemon sliced thin
  • 0.33 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

Method
 

Preparation Steps
  1. Season the chicken with salt and pepper.
  2. Place the flour in a bowl, and the beaten egg whites in another bowl.
  3. Heat a large non-stick pan over medium heat. Spray with cooking spray.
  4. Lightly flour chicken, dip in eggs, then sauté in hot pan for 2-3 minutes per side. Transfer to a plate.
  5. Repeat until all chicken is cooked and set aside.
  6. In the same pan, whisk together chicken broth and 1 tbsp flour. Add lemon juice, slices, parsley, and butter. Simmer for 2 minutes until slightly thickened.
  7. Return chicken to the pan, spoon sauce over, and cook for 1-2 more minutes.
  8. Serve immediately topped with sliced lemon and parsley.

Notes

This dish is perfect served over a bed of spinach or with roasted vegetables.