Light Chicken Francese

By cserumga

Per serving: 284 cal, 14g total fat, 71mg chol, 445mg sodium, 10g carb, 24g protein, 1g fiber

Ingredients

• For the chicken:
• 2 boneless, skinless chicken breasts, each cut crosswise into four pieces (6-8 oz each)
• 1/2 cup all-purpose flour, combines with 1/4 tsp each kosher salt and black pepper
• 2 egg whites, beaten with 1 Tbsp skim milk or water
• 4 tsp olive oil, divided
• For the sauce:
• 1 Tbsp olive oil
• 1/4 cup minced onion
• 1 Tbsp all-purpose flour
• 3/4 cup low-sodim chicken broth
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 Tbsp unsalted butter
• 2 Tbsp chopped fresh parsley, divided
• 1/2 tsp each kosher salt and black pepper
• 1 lemon, thinly sliced

Preparation

Step 1

Preheat oven to 200F with a baking sheet topped with a wire rack inside.

For the chicken, place pieces inside a resealable plastic bag with a little water added. Pound pieces with the flat side of a meat mallet until 1/4-inch thick to form cutlets.

Dredge cutlets into 1/2 cup flour mixture; shake off excess. Evenly coat cutlets in egg mixture, allowing excess to drip off. Dredge cutlets again in flour mixture; shake off excess.

Heat 2 tsp oil in a large nonstick skillet over medium-high. Cook half the cutlets until golden on both sides, about 6 minutes total, then transfer to prepared baking sheet in oven to keep warm; repeat with remaining 2 tsp oil and cutlets.

For the sauce, heat 1 Tbsp oil in same skillet over medium, add onion and cook until softened, 2-3 minutes. Add 1 Tbsp flour and cook 1 minute.

Whisk in broth, wine, and lemon juice, increase heat to medium-high and bring sauce to a boil, whisking constantly. Reduce heat to medium and cook, whisking occasionally, until mixture reduces slightly and thickens.

Add butter to skillet; swirl to melt. Add 1 Tbsp parsley and season with 1/2 tsp salt and 1/2 tsp pepper; add lemon slices to coat with sauce. Serve cutlets with sauce and lemon slices; garnish with remaining 1 Tbsp parsley.