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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Français

Source: dLife

Pan-fried chicken breasts, garnished with a lemon-wine sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	214.8

Total Carbs	4.7 g

Dietary Fiber	0.2 g

Sugars	0.4 g

Total Fat	7.2 g

Saturated Fat	2.9 g

Unsaturated Fat	0.6 g

Potassium	340.8 mg

Protein	28.2 g

Sodium	210.8 mg

Dietary Exchanges 7.2 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Meat, 0.2 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup liquid egg substitute 0.25
0 1/4 cup Cheese, parmesan, fresh, grated 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup white wine 2.0
2 tbsp fresh lemon juice 0.25
0 1/4 tsp salt 0.125
0.125 tsp tabasco sauce 3.0
3 each medium garlic cloves 8.0
8 each boneless skinless chicken breasts 0.25
0 1/4 cup white all purpose flour 1.0
1 tbsp olive oil 1.0
1 each cooking spray 2.0
2 tbsp unsalted butter 0.25
0 1/4 cup white wine 3.0
3 tbsp fresh lemon juice

Directions

Mix egg substitute, Parmesan cheese, parsley, white wine, lemon juice, salt, pepper, and garlic in a large, deep dish.
Arrange each chicken breast between 2 pieces of plastic wrap. Using a meat mallet or heavy skillet, pound the breasts to 1/4 inch thickness.
Coat chicken with flour and dip in egg mixture. Reserve on a plate.
In a large skillet coated with cooking spray, heat 1 1/2 teaspoons olive oil over medium heat. Place 4 chicken breasts in the oil and cook 4 minutes per side. Make sure chicken is cooked through. Take chicken out of skillet and set aside. Clean excess oil from skillet and repeat process using the rest of the oil and chicken.
Using the same skillet, melt butter and combine with wine and lemon juice. Bring mixture to a boil and cook for 10 seconds. Serve drizzled over chicken.