Chicken Francais

I found this recipe while flipping through my favorite cookbook the other day, the Cooking Light Complete Cookbook. As my boyfriend was out tonight I decided to make it for myself. I have to say, it was delicious, fairly easy to throw together, and seemed nice and decadent. I hope you enjoy!

Chicken Français
Prep time: 20 minutes
Cook time: 20-25 minutes
Yields 2-4 servings

1 egg, beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup parsley
1/4 cup dry white wine
2 tbsp fresh lemon juice
1/4 tsp salt
1/8 – 1/4 tsp hot sauce
3 garlic gloves, minced
2 chicken breasts, boneless and skinless
1/8 to 1/4 cup flour
1 tbsp olive oil
2 tbsp butter
1/4 cup dry white wine
3 tbsp lemon juice

Combine the first 9 ingredients in a bowl.  Slice each chicken breast in half horizontally (parallel to the cutting board). Cover with saran wrap, and pound to 1/4″ thickness with either a meat mallet or a rolling pin. Discard plastic wrap; dredge chicken in flour, and dip in egg substitute mixture.

Heat 1/2 tbsp olive oil over medium heat. Add chicken and cook until done, flipping often to prevent flour coating from burning, approx. 20 to 25 minutes.

Meanwhile melt butter over medium-low heat. Add white wine and lemon juice, bring to boil, and simmer until slightly reduced. Serve immediately over chicken.

Recommended serving: 1 to 2 chicken breast halves (depending on size of chicken breast), rice, and fresh green salad.


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