Lemony chicken francaise
Uncooked boneless skinless chicken breast(s)
20 oz, (4 [5-oz] cutlets)
¾ tsp, divided
¼ cup(s), divided
2 large egg(s), lightly beaten
No-salt-added chicken stock
Fresh lemon juice
½ item(s), thinly sliced
2 Tbsp, chopped
- Working with one cutlet at a time, place the chicken between two sheets of plastic wrap; pound to a ¼-inch thickness. Arrange the pounded cutlets in a single layer on a work surface or a large piece of plastic wrap. Sprinkle the chicken evenly with ½ tsp salt, garlic powder, and black pepper. Sprinkle the top of the chicken with 1 ½ tbsp flour, rubbing gently to coat; turn the chicken over, sprinkle with 1 ½ tbsp flour, and rub gently to coat. Place the eggs in a pie plate or other shallow dish; dip the chicken in the egg, turning to coat.
- Coat a large nonstick skillet with cooking spray and heat over medium. Add 2 cutlets to the pan; cook until lightly browned and cooked through, about 3 minutes per side. Remove from the pan and repeat with the remaining 2 cutlets. Wipe the skillet clean with paper towels.
- In a 2-cup glass measuring cup or medium bowl, whisk together the chicken stock, wine, lemon juice, and remaining 1 tbsp flour. Pour the mixture into the skillet and bring to a boil over medium, stirring frequently. Stir in the remaining ¼ tsp salt and lemon slices; cook until the sauce thickens, 2 to 3 minutes. Stir in the butter. Add the chicken to the pan, turning to coat with the sauce. Sprinkle with the parsley.
- Serving size: 1 cutlet and about ¼ cup sauce