Light Chicken Francese

I cook most weekday nights and after a long day of work and the gym - the last thing I want to do is cook a meal that takes a long time to prepare. I came across this recipe and not only did it look very appetizing, it was easy to prepare, healthy and another great tasting chicken dish to add to the list!

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.