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Chicken Francaise

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  • Cooking time20 min
  • Prep time15 min
  • Servings4
recipe image Chicken Francaise

Ingredients

  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 tsp. (1 mL) freshly ground black pepper
  • 2 egg whites or 1/3 cup (75 mL) fat free cholesterol free egg substitute
  • 1 lb. (450 g) boneless, skinless chicken breast halves, cut into 4 pieces and pounded thin
  • 3 Tbsp. Becel® Buttery Taste margarine*
  • 3/4 cup (175 mL) chopped shallots or onion
  • 1 cup (250 mL) fat free reduced sodium chicken broth
  • 2 Tbsp. (30 mL) fresh lemon juice
  • 2 Tbsp. (30 mL) chopped fresh parsley leaves

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Blend flour and pepper in shallow dish; reserve 1 Tbsp (15 mL).; set aside.
  2. Beat egg white in another shallow dish until foamy with wire whisk. Evenly coat chicken in flour mixture, then egg mixture.
  3. Melt 2 Tbsp. (30 mL) Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook ½ of the chicken, turning once, until golden brown and thoroughly cooked, about 6 minutes. Remove chicken to serving plate; repeat with remaining chicken.
  4. Melt remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook shallots, stirring constantly, until golden, about 2 minutes.
  5. Sprinkle with reserved 1 Tbsp. (15 mL) flour mixture and cook, stirring constantly, until flour is toasted, about 1 minute.
  6. Stir in broth and lemon juice and bring to a boil. Reduce heat to low and cook until sauce has thickend slightly, about 1 minute. Stir in parsley and pour hot sauce over chicken.
*Becel® Gold in Quebec.

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