Chicken Français

Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
Source: CL Annual 2003 - pg 17
CL Comments: This is a classic French favorite. For more lemon flavor, serve the chicken with lemon slices.
Amy's Comments: This was very easy to put together and has a nice light flavor.I served it with the creamed-spinach gratin and herbed basmati for a fantastic dinner! (I also halved the recipe since 8 servings is too much. It halves just fine!)


3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice


  1. Combine first 8 ingredients in a shallow dish.
  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. Dredge chicken in flour, and dip in the egg substitute mixture.
  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. --Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
  4. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.


Healthy Units: 5 per serving
211 calories; 5 g carbohydrates; 76 mg cholesterol; 7 g fat; 269 mg sodium; 30.3 g protein; 70 mg calcium; 1.6 mg iron; 0.2 g fiber

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