Description
Skinless chicken cutlets, lightly coated in flour and egg, cooked in a white wine lemon sauce. Move over Olive Garden, this one’s lighter and easy to make!
Yield: 6servings | Serving Size: 2cutlets
Ingredients
4large, 32 oz chicken breast halves, thinly sliced in 3 (12 cutlets total)
1/4cupunbleached flour*
1/2cupegg whites, beaten
1large lemon, juice of (about 3 tbsp) or more, to taste
1/2lemon sliced thin
1/3cupwhite wine
15ozlow sodium chicken broth
cooking spray
salt and fresh pepper, to taste
3tbspfresh chopped parsley
1tbspbutter
Instructions
Season the chicken with salt and pepper.
Place the flour in a bowl, and the beaten egg whites in another bowl.
- 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.
- Repeat until all chicken has been cooked and set aside.
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.
Last Step:
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