Healthy French Recipes

Chicken Francese Lightened Up Skinnytaste

WEBApr 11, 2013 · 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, …

1. Season the chicken with salt and pepper.
2. Place the flour in a bowl, and the beaten egg whites in another bowl.
3. Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
4. 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.

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Chicken Francese Recipe Celebrate Flavor with Health …

WEBJul 27, 2020 · Instructions. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat …

1. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat mallet or a small cast iron skillet. Pound to a thickness of about 1/4 inch. In a medium size bowl, combine flour with salt and pepper. In a separate bowl combine egg substitute and egg. Mix well.
2. Place a large skillet over medium high heat and add the olive oil. Dredge both sides of each tenderloin first in the flour mixture and then in the egg bowl making sure to coat thoroughly. Once the oil is hot, place three of the tenderloin cutlets in the skillet and sauté on each side until golden brown. (Coat the top of each piece with a bit of olive oil before turning). Remove chicken to warm platter and tent with foil to keep warm. Repeat the process with remaining chicken.
3. After all the chicken is sautéed and tented on a warm plate, place lemon slices into the same skillet and cook over medium high setting for 2 minutes. Add the broth, wine, and lemon juice and bring to a gentle boil to deglaze the pan. Reduce heat and cook until sauce is reduced. Sprinkle in flour and stir over heat, until slightly thickened.
4. Return the chicken to the skillet with the sauce and top each tenderloin with lemon slices and simmer for a couple of minutes. Garnish with chopped parsley and serve.

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