Low Sodium Chicken Francaise
Delight in the zesty flavors of **Low Sodium Chicken Francaise**, a healthier spin on the classic Italian-American dish. Perfect for those watching their sodium intake, this recipe pairs tender, golden-crusted chicken breasts with a vibrant lemon-butter sauce made using low-sodium chicken broth, fresh lemon juice, and unsalted butter. Lightly seasoned with garlic and black pepper, each bite is rich yet balanced, letting the natural flavors shine. The chicken is pan-fried to crispy perfection in olive oil, then simmered in a bright, tangy sauce that’s ideal for spooning over pasta, rice, or steamed vegetables. Finished with a sprinkle of fresh parsley and slices of lemon, this quick and easy 35-minute recipe brings restaurant-quality taste right to your dinner table. Perfect for a healthier weeknight meal that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 Large eggs
- 1 cups Low sodium chicken broth
- 0.25 cups Lemon juice
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, sliced
Instructions
Slice each chicken breast in half horizontally to create four thin pieces. Pound them gently between two sheets of plastic wrap to an even thickness, about 1/4 inch.
In a shallow dish, combine the flour, black pepper, and garlic powder.
In another shallow dish, beat the eggs thoroughly.
Dredge each piece of chicken in the flour mixture, shaking off excess, then dip them into the beaten eggs to coat completely.
In a large skillet, heat the olive oil over medium heat. Add half the butter and allow it to melt and start foaming.
Add the coated chicken pieces to the skillet and cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Reduce the heat to low and add the chicken broth and lemon juice to the skillet, scraping up any brown bits from the bottom.
Add the remaining butter and allow the sauce to simmer and thicken slightly, about 2-3 minutes.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Garnish with fresh parsley and lemon slices before serving.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1594 mg | 34% | |
*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.
