I have never had “real” chicken francese before, but when I saw this recipe on Gina’s Weight Watchers Recipes, I thought it looked delicious and simple, and wouldn’t you know it, it was! The sauce was absolutely delicious and was creamy with a slight lemon flavor. The chicken itself was tender and moist. The best part is that the recipe only calls for 1/3 cup of white wine, so you can enjoy the rest of it with your meal! Recipe after your jump, as always.
Here are your ingredients.
You can use egg beaters or real eggs, like I did.
Place your flour (and flaxseed) in a bowl.
Dip your chicken in the egg whites, then in the flour. Cook each piece of chicken for 2-3 minutes on each side, until no longer pink.
Remove from pan and place on a plate until ready to use again.
Add the chicken broth to the remaining flour and whisk together.
Add the flour and broth mixture to the pan, along with the white wine, lemon juice, lemon slices, butter, and parsley. Cook for a few minutes until it’s thickened, then remove it from the heat.
Put the chicken back into the pan and make sure it is coated with the sauce.
Now, pour yourself a glass of wine.
And if you’re feeling generous, pour a glass for your fellow diners as well.
Serve and enjoy!
- 4 (38 0z) (2.4 lbs) chicken breast halves, thinly sliced
- ½ cup whole wheat flour
- 1 tablespoons ground flaxseed meal (optional)
- ½ cup egg whites, beaten lightly (about 2 or 3 eggs)
- juice of 1 lemon
- ½ lemon sliced thinly
- ⅓ cup white wine
- 1 can fat free, low sodium chicken broth
- salt and fresh pepper, to taste
- 3 tablespoons fresh chopped parsley or 2 tablespoons dried parsley
- 2 tablespoons butter
- Season the chicken with salt and pepper. Place the flour and flaxseed in a bowl, and the beaten egg whites in another bowl.
- Heat a very large non-stick pan over medium heat. When it's hot, spray it with Pam to lightly coat the bottom of the pan.
- Lightly flour chicken, then dip in the egg whites 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 and cover with tinfoil to keep warm. Spray the pan again and repeat until all chicken has been cooked.
- Once all of the 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.
- Simmer on low heat for about 2 minutes until it reduces slightly and thickens. Turn the heat off and return the chicken to the pan to combine with the sauce. Serve immediately with a salad, some broccoli, or rice.