Chicken Francais


Photo: Angela Potticary
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Ingredients

Skinless, boneless chicken breast halves
cup all purpose flour
1 tablespoon olive oil, divided OR use no-stickum spray
cup egg substitute
cup grated fresh Parmesan cheese
cup chopped fresh parsley (or about 3 Tbsp. of dried parsley
cup dry white wine
Juice of 1 fresh squeezed lemon
teaspoon salt
3 garlic cloves minced
Sauce
3 - 4 Tbsp. "I Can't Believe It's Not Butter" butter spray
1 teaspoon corn starch
cup dry white wine
Juice of 1 fresh squeezed lemon

Preparation

1
Combine all the ingredients for the egg substitute mixture in a shallow dish. Stir to blend.
2
Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin.
3
Dredge chicken in flour and then dip in the egg substitute mixture.
4
Heat a large non-stick skillet coated with cooking spray over medium heat.
5
Add the chicken ; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.
6
Melt butter spray in pan; mix the tsp. of cornstarch into the wine and then add the wine and lemon juice into the pan. Bring to a boil; cook for 10 seconds to thicken. Serve immediately over chicken.

Tools

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Tags:

poultry

Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 3:24pm

Creator:

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