Dinner Special: Chicken Francese

So I usually cook when I see we have a few or almost all the ingredients to make something, this time I noticed we had chicken, so I looked at recipes and tried to find an easy recipe with few ingredients. That’s when I found the Chicken Francese recipe, and let me tell you, it was perfect, especially when paired with spaghetti!

Chicken Francese


4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
1/2 cup unbleached flour
1/2 cup egg whites, beaten
1 lemon, juice of
1/2 lemon sliced thin
1/3 cup white wine
1 can fat free chicken broth
cooking spray
salt and fresh pepper
3 tbsp fresh chopped parsley
2 tbsp butter


1. Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bowl.

2. Heat a very large non stick pan over medium heat. When hot spray with Pam to lightly coat the bottom of the pan.

3. 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. Spray the pan again and repeat until all chicken has been cooked.

4. Once all chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. [If you heat the sauce for too long it becomes thick!]

5. Serve immediately.

Source: Skinny Taste [Click to View Nutritional Information]


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