Light Chicken Francese

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.

Light Chicken Francese
Here are your ingredients.

Light Chicken Francese
You can use egg beaters or real eggs, like I did.

Light Chicken Francese
Place your flour (and flaxseed) in a bowl.

Light Chicken Francese
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.

Light Chicken Francese
Remove from pan and place on a plate until ready to use again.

Light Chicken Francese
Add the chicken broth to the remaining flour and whisk together.

Light Chicken Francese
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.

Light Chicken Francese
Put the chicken back into the pan and make sure it is coated with the sauce.

Light Chicken Francese
Now, pour yourself a glass of wine.

Light Chicken Francese
And if you’re feeling generous, pour a glass for your fellow diners as well.

Light Chicken Francese
Serve and enjoy!

4.0 from 1 reviews
Light Chicken Francese
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Season the chicken with salt and pepper. Place the flour and flaxseed in a bowl, and the beaten egg whites in another bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted From
from Gina's Weight Watcher Recipes


27 Responses

  1. Jen T. says:

    Oh, this looks so yummy! I might have to make this this weekend for my boyfriend’s family. About how long did it take you to make, start to finish?

  2. ingrid says:

    THAT looks wonderful!!! Yay, another yummy dish to add to the menu this week.

  3. Pearl says:

    what a cool recipe! thank you for sharing such eats :)

  4. it sure does look like the moistest chicken EVER

  5. g says:

    This looks wonderfully light and delicious! Going to make this ASAP for me and the boy.

  6. g says:

    So the chicken is only cooked for a total of 2-3 min? Hmmmm.

  7. Sara says:

    This sounds delicious, I am always looking for more healthy chicken recipes!

  8. RecipeGirl says:

    Yum- delicious pics. I’ll take some wine w/ that!

  9. Pineapple says:

    I love your blog. It’s a pity you aren’t in England, so you could cook for me.

  10. I am glad you liked it! My daughter loves this dish! One of her favorites. Your photo looks wonderful!

  11. btw, i love how you incorporated flax meal into this! Great job!!

  12. Rachel says:

    Is there a non-alcoholic option?

  13. Pumpkin says:

    Yum. This looks fabulous- I try to cook healthy at home, and this would be a great addition to my healthy cooking repretoire! I love fresh, lemony flavors in food- I’ll bet this would be great with some capers tossed in!

  14. g says:

    One FINAL question: how do you pronounce the name of this dish? (heh)

  15. Elyse says:

    Mmm, this dish looks delicious! Love it when you recipe gives you some leftover wine.

  16. sestamibi says:

    This is very similar to my chicken piccata–only differences are adding capers to the sauce and dipping the chicken in egg before sauteing.

  17. Sounds great, love the idea of flax and whole wheat flour. Question: in your pictures you say to dip chicken in egg whites then flour and the recipe says flour and dip in egg whites. Was wondering if it gets more eggy the recipe way? May try it both ways to see.

  18. […] Dinner: – Light Chicken Francese, likely with white […]

  19. Michelle says:

    Looking forward to trying this – it says 1 can of chicken broth, but how many ounces is that supposed to be (generally)? :) Thanks!

  20. Carol says:

    I made this last night with a few changes – I just looked at the pictures and the photo captions are opposite of the recipe itself saying to dip the chicken in the flour first, then the egg. It came out OK – but what is the difference which order they are done in?

    Next time I wouldn’t use wine – it takes away from the lemon flavor. Or it could be because I only had a White Zin open. :)

    • Laura says:

      I haven’t tried it in the reverse order, but that is the standard method with chicken Francese – dredge in flour, dip in egg.

  21. thecrepesofwrath says:

    Jen T.: It probably took me 45 minutes to an hour start to finish, but I’m also a very slow/cautious cook, haha.

  22. thecrepesofwrath says:

    G: On each side; it also depends on how thick your chicken is.

  23. thecrepesofwrath says:

    Rachel: You can definitely sub more chicken broth for the white wine, if you like.

  24. thecrepesofwrath says:

    G: Fran-che-zay!

Leave a Reply

©2022 The Crepes of Wrath