Chicken Francese

Adapted from Skinny Taste

This meal was perfect for us tonight. We didn't have a lot of time to cook since we were having friends from our program over for dessert (recipes to come!). So, we had just enough time to prepare and enjoy this chicken francese! It was easy to make, appealing to the eye, and it tasted as good as it looked! The batter from the egg whites and flour really made this different from our usual dishes. The white wine and lemon were pretty great for flavor, too! We served this with some leftover veggies (from our vegetable pizza), which we steamed while cooking the chicken.

Ingredients:

• 2 chicken breast halves, thinly sliced in 3 (6 cutlets total)
• 1/4 cup unbleached flour
• 1/4 cup egg whites, beaten
• 1/2 lemon, juice of
• 1/4 lemon, sliced thin
• 1/6 cup white wine
• 1/2 can chicken broth
• Cooking spray
• Salt and fresh pepper
• 1 ½ tbsp fresh chopped parsley
• 1 tbsp butter

Directions:

Season chicken cutlets with salt and pepper. Pour flour in one small bowl and beaten egg whites in another. Heat a large nonstick pan over medium heat. Lightly coat the bottom of the pan with cooking spray.

Flour the chicken on both sides, then dip in egg whites and add to the heated pan. Sauté chicken a few minutes on each side. Once cooked through and golden brown, place on a plate and set aside.

Pour the chicken broth in the bowl with the leftover flour and stir. Add to the pan along with the lemon juice and slices, wine, parsley and butter. Simmer for a couple minutes until it reduces and thickens. Turn off the heat and return chicken to the pan. Combine with sauce and serve!

Yield: 2 servings