Monday, October 26, 2009

Lighter Chicken Francese

My absolute favorite type of chicken to order out is chicken francese. I have gotten it at countless restaurants and have rarely been disappointed. My favorite though is from a place by my in-laws house. The name of the restaurant is Nora's. They serve family sized portions only they don't mean to! One single meal, meant for one person, is a pound of pasta and 4-6 chicken cutlets! If anyone eats that alone that's shocking.

When I was making my menu last week I realized that for some reason I have never made chicken francese at home! I dug through my huge list of bookmarked recipes and found this one. My oh my- delicious. This was so good that I am sad I didn't make it sooner. John and I were very pleased with this recipe and I can't recommend it enough.

Source: Gina's Weight Watchers Recipes

4 chicken breast halves, thinly sliced
1/2 cup unbleached flour
1/2 cup egg whites, beaten
1 lemon, juice of
1/2 lemon sliced thin
1/3 cup white wine
1 can fat free chicken broth
Pam cooking spray
salt and fresh pepper
3 tbsp fresh chopped parsley
2 tbsp butter


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 Pam 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 the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce.

** 8 points per 6 ounce chicken breast