Low Sodium Chicken Francese
Delight in the classic flavors of Chicken Francese with a heart-healthy spin in this Low Sodium Chicken Francese recipe. Perfect for anyone watching their salt intake without compromising on taste, this dish features tender, pan-fried chicken breasts coated in a light egg batter and simmered in a bright, zesty sauce made from fresh lemon juice, unsalted chicken broth, and a hint of garlic. The golden chicken is beautifully complemented by a buttery, citrus-infused sauce and a sprinkle of fresh parsley for a refreshing pop of flavor. With just 15 minutes of prep time and simple pantry staples, this easy yet elegant recipe is perfect for weeknight dinners or special occasions. Serve it with steamed vegetables or a crisp green salad for a satisfying, low-sodium meal that everyone will love. Key phrases like "low-sodium recipe," "healthy chicken dinner," and "easy Chicken Francese" make this a standout choice for health-conscious food lovers.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 0.5 cup all-purpose flour
- 1 cup unsalted chicken broth
- 2 pieces large eggs
- 1 piece lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 slices lemon slices, for garnish
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet until they are about 1/2 inch thick. Cut each breast into halves for easier handling and portioning.
On a plate, mix the flour, black pepper, and garlic powder. In a shallow bowl, beat the eggs until smooth.
Dredge each piece of chicken first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, ensuring it's fully coated.
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter melts and starts to bubble.
Add the chicken pieces to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, pour in the lemon juice and unsalted chicken broth, stirring to deglaze the pan.
Allow the sauce to simmer for 2-3 minutes, letting it reduce slightly.
Return the chicken to the skillet, spooning some of the sauce over top, and let it simmer for an additional 2 minutes.
Sprinkle with chopped parsley and garnish with lemon slices before serving.
Serve hot with your choice of side, such as steamed vegetables or a simple green salad.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1312 mg | 28% | |
*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.
