Chicken Française Directions:
Season the chicken cutlets with kosher salt and black pepper.
Place the flour in a shallow dish.
Whisk the egg in a second shallow dish.
Dredge each chicken cutlet lightly in the flour, shaking off excess.
Dip each floured cutlet into the beaten egg.
Heat a large nonstick skillet over medium heat.
Add the chicken cutlets and cook for 3 to 4 minutes per side, until golden and cooked through.
Transfer the chicken to a plate.
Add the chicken broth and lemon juice to the skillet.
Scrape up any browned bits from the bottom of the skillet.
Simmer for 3 to 4 minutes, until slightly reduced.
Stir in the butter until the sauce is smooth.
Return the chicken to the skillet.
Spoon the lemon sauce over the chicken.
Simmer for 1 to 2 minutes, until warmed through.
Sprinkle with parsley before serving.
WW Points Calculation
Boneless, skinless chicken breasts, 1 1/2 lb raw: 0.00 points
King Arthur unbleached all-purpose flour, 1/4 cup: 3.00 points
Eggland’s Best egg, 1 large: 0.00 points
Pacific Foods organic low-sodium chicken broth, fresh lemon juice, parsley, kosher salt, and black pepper: 0.00 points
Land O Lakes unsalted butter, 1 tbsp: 5.00 points
Points Information
Total Points: 8.00
Servings: 4 servings, 1 chicken cutlet with lemon sauce each
Points per serving: 2.00
Nutrition Information
Calories: 235
Fat: 5g
Protein: 38g
Carbohydrates: 6g
Sugar: 1g
Sodium: 310mg
I'm waiting for your comments! Enjoy!
