Chicken Francese – Lightened Up from

For the recipe and photos from, click HERE!

Chicken Francese – Lightened Up


  • chicken breast halves, thinly sliced
  • 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


TOP PHOTOS: Separate out egg whites from yolk, you’ll need 1/2 cup. The photo on the top right shows the size of the eggs I used (medium) and the 1/2 cup already has 2 egg in the photo and as you can see it’s not full, so I added one more to get closer to 1/2 cup.

BOTTOM PHOTOS: Remove the fat from the chicken breast and thinly slice (I did in 1/2, instead of 1/3 like the skinnytaste recipe). Then pound out the chicken breast so they cook evenly.


TOP PHOTO: For chicken broth my mom has this Organic, reduced Sodium Chicken Base, which you just add hot water to. So I did this and set it aside, the skinnytaste recipe called for canned broth from the store.
BOTTOM PHOTO: The flour and egg white stations for the chicken to be dipped into!


TOP PHOTO: before dipping the chicken into the flour I lightly salt & peppered each chicken breast (not shown), then lightly flour chicken, dip in eggs and add to large non stick pan over medium heat. *When the pan was hot I sprayed it with cooking spray to lightly coat the bottom of the pan before putting the chicken in!  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.


TOP PHOTO: While the chicken was cooking, I sliced up the lemon and also juiced 1/2 a lemon
BOTTOM PHOTO: After all the chicken was done cooking, I set it aside on a plate

step5lemonsaucePHOTOS: Once all chicken is cooked and set aside, place the chicken broth 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. *I was a bit worried when I added the flour and whisked and it didn’t seem to want to thicken or dissolve fully, the photo above shows little white chunks in the sauce. It ended up being fine.


LEFT PHOTO: Return chicken to the pan to combine with the sauce.
RIGHT PHOTO: DINNER – Salad with Marie Calendar’s Raspberry Vinaigrette!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s