Chicken Francais
By: Angela Potticary
Published: Thursday, February 11, 2010 - 3:24pm

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. 


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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.