Low Fat Chicken Francaise
Elevate your dinner table with this delicious and guilt-free twist on a classic favorite: Low Fat Chicken Francaise. Perfectly tender, pan-seared chicken breasts are lightly coated in a seasoned flour and egg mixture for a golden crust, then simmered in a zesty lemon-wine sauce infused with garlic and fresh herbs. This lighter version of the traditional dish uses olive oil and low-sodium chicken broth to create a flavorful yet healthier meal, ideal for those mindful of their fat intake. Ready in just 40 minutes, and serving up to 4, this easy recipe is perfect for weeknight dinners or special occasions. Serve it with steamed veggies or a fresh green salad for a balanced, wholesome meal that will impress your guests—without the extra calories!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 pieces large eggs
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 0.25 cup fresh lemon juice
- 0.25 cup white wine
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts one at a time between two sheets of plastic wrap or in a large zip-top bag. Pound gently with a mallet or rolling pin until the breasts are about 1/2 inch thick.
In a shallow dish or bowl, beat the eggs with the water. Place the flour in another shallow dish and mix with the salt and pepper.
Dredge each chicken breast in the flour mixture first, shaking off any excess. Then dip it in the egg mixture, coating evenly. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add two chicken breasts to the skillet, cooking for about 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm. Repeat with the remaining 1 tablespoon of olive oil and chicken breasts.
In the same skillet, add the chicken broth, lemon juice, white wine, and garlic powder. Stir to combine and bring to a boil, then reduce the heat and let the sauce simmer for about 5 minutes.
Return the chicken to the skillet, allowing it to warm through while being coated with the sauce. Continue to simmer the chicken in the sauce for another 2-3 minutes.
Transfer the chicken to a serving platter, spoon the sauce over the top, and sprinkle with fresh parsley.
Serve immediately with your choice of side dishes, such as steamed vegetables or a simple green salad.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 172 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
