Yes, still in Aruba folks. We have a few days before our last and final crew come. I’m excited for them to get here. This has been a wonderful vacation. In the mean time, we are taking some down time and hanging out. In the mood to cook, I turned to one of my favorites. This Chicken Francese is amazing. It’s also one of my hubby’s favorites.
While my husband loves this, he doesn’t like it if it’s “too lemony”. Don’t get me wrong…..I love the extra lemon. In order to have my francese and eat it too, I had to cut back slightly on the lemon. The sauce turned out richly flavored from the chicken broth, white wine, and butter and enough lemon to please both of us. I added some roasted vegetables to round out our meal.
The recipe below is the exact recipe by Gina Homolka, author of Skinny Taste. She has three cookbooks out. I own all three of them and use them all the time. She is an amazing cook. All of her recipes are big on flavor and light on calories. Check our her cookbooks and do yourself a favor and look her up @ https://www.skinnytaste.com/
INGREDIENTS:
- 4 large (32 oz) chicken breast halves, thinly sliced in 3 (12 cutlets total)
- 1/4 cup unbleached flour*
- 1/2 cup egg whites, beaten
- 1 large lemon, juice of (about 3 tbsp) or more, to taste
- 1/2 lemon sliced thin
- 1/3 cup white wine
- 15 oz low sodium chicken broth
- cooking spray
- salt and fresh pepper, to taste
- 3 tbsp fresh chopped parsley
- 1 tbsp butter
DIRECTIONS:
- Season the chicken with salt and pepper.
- Place the flour in a bowl, and the beaten egg whites in another bowl.
- Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
- 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.
- Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
- Return chicken to the pan to combine with the sauce.
- Serve immediately.
*discarded 1 tbsp flour so only calculated with 3 tbsp.
Note: I used one lemon cut in half. Half for the sliced lemon and the other half to squeeze in the sauce. It was a large lemon.
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 2 cutlets
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 6
- Calories: 216.5 calories
- Total Fat: 4.5g
- Saturated Fat: g
- Cholesterol: 5mg
- Sodium: 264.5mg
- Carbohydrates: 5g
- Fiber: 0.5g
- Sugar: 0g
- Protein: 38g
Around the Butcher Block 