Food Classic: You can’t beat a delicious Chicken Francese when it comes to comfort Italian.
Inspiration: The Le Creuset challenge begins. I LOVE Le Creuset, and I’m lucky to have a lot of pieces, ranging from Roasters, to Grill Pans, to a Gravy Boat. David (my husband) challenged me to use EVERY single Le Creuset item I own, for it’s exact purpose, but then end of the year. So when coming up with a dish, I wanted to make use of a few Le Creuset items, plus I had 6 eggs, chicken and parsley that needed to be cooked.
Adaptation: I found this great recipe for Lightened Chicken Francese on SkinnyTaste. It’s delicious and easy to make. You still get the great Francese lemony taste but without all the butter & fat.
PREP & COOKING TIPS
This dish requires both Pan-Searing Chicken & Making a Sauce, I used my Le Creuset Flame Orange 5 Qt Braiser. I like that its deep enough to hold a sauce.
It’s important to cook the chicken in batches so they cook evenly and don’t burn
Don’t worry that it cools. You will re-add the chicken to the sauce to finish cooking
I served the chicken Family Style on my Le Creuset Marseille Blue Large Serving Platter. Then put my extra sauce in my Le Creuset Cherry Red Gravy Boat, knocking out 3 items for 1 dish!
Chicken Francese - Lightened Up
A healthier version of Chicken Francese that still packs all the flavor!
4 large (32 oz) chicken breasts halves, thinly sliced in 3 (12 Cutlets Total)
1/4 cup unbleached flour *1 tbsp of the flour to be set aside for sauce
1/2 cup egg whites, beaten
1 large lemon juiced
1 lemon sliced thin (5-6 slices)
15 oz low sodium chicken brother
salt & pepper to taste
3 tbsp fresh chopped parsley
1 tbsp butter
Season the chicken with salt and pepper. Place the flour in a bowl, and the beaten egg whites in another bow.
Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate. Spray the pan again and repeat until all chicken has been cooked.
Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat. Return chicken to the pan to combine with the sauce. Serve immediately.
Cooking Spray vs Oil: This recipe calls for Cooking Spray but I used olive oil for three reasons. One, when using Cast Iron, you must always have the pan covered with a fat (oil, butter) or a liquid to prevent ruining the pan. Two, even when dieting I am not afraid of Olive Oil when I am able to control how much I use. Three, this dish is already lightened up, so adding a bit of EVOO only adds to the flavor
To Serve: You will have an amazing lemony sauce. Serve with either a veggies, orzo or couscous to soak the sauce.
By Gina Homolka
Adapted from Skinny Taste
Adapted from Skinny Taste
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