Lighter Chicken Francese
Tender egg-dipped chicken in a buttery lemon sauce, made lighter with less oil and a quick pan sauce. Served with roasted green beans.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Leave off the cheese or use a dairy-free cheese. Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 5 oz Chicken breast, sliced thin
- 1 tbsp Flour
- 1 Egg white
- 1 tbsp Grated Parmesan
- 3 tsp Extra-virgin olive oil (divided)
- 1 tsp Butter
- 1/2 cup Low-sodium chicken broth
- 2 tbsp Dry white wine (optional)
- 1 Lemon
- 1 1/2 cups Green beans
- 1 tbsp Fresh parsley
Directions
- Roast green beans with 1 tsp oil at 425°F for 15 minutes.
- Dust chicken in flour, then dip in egg white whisked with Parmesan.
- Cook in 2 tsp oil 3 minutes per side until golden; set aside.
- Add broth, wine and lemon juice; simmer 2 minutes, swirl in butter, return chicken and spoon sauce over. Top with parsley.
Calorie breakdown
Chicken 230 · coating 70 · olive oil 120 · butter 35 · sauce 20 · green beans 30
Helpful for this recipe
Stainless steel sauté panShop on Amazon →Meat malletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →