Chicken Francese is a classic and simple recipe consisting of breaded chicken breasts cooked in a sauce of lemon juice, wine, and starch. It is a flavorful and buttery sauce that pairs perfectly with the chicken.
To transform this recipe into a Weight Watchers version, we have eliminated the wheat flour from the breading and replaced the wine with low-fat broth. We have also added lemon slices to add a fresh and acidic flavor.
This version of Chicken Francese is an excellent option for those following a healthy and balanced diet. It is a delicious and satisfying dish that will not leave you wanting more.
Why you should try this recipe
- Chicken is one of the healthiest meats you can eat. It is a good source of protein, low in calories, and fat-free.
- This recipe is simple and easy to make. It only requires a few ingredients that you probably already have on hand.
- It is a classic French dish that is both delicious and elegant. It can be served with a variety of side dishes to create a complete meal.
- Just 2 WW points per serving.
Ingredients
- 500 g boneless, skinless chicken breasts
- ½ cup fat-free chicken broth, 120 ml
- ½ cup panko bread crumbs, 60 g
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 1 egg white
- 1 teaspoon cornstarch
- 1 lemon, sliced
- Salt and pepper to taste
Instructions for making Chicken Francese
- Season the chicken breasts with salt and pepper.
- Place the chicken pieces in a plastic container with a lid, and add the panko bread crumbs, egg white, and lemon juice.
- Place the lid on the container and shake vigorously until the chicken is evenly coated in breading.
- In a skillet over medium-high heat, add the olive oil and cook the chicken cutlets one at a time for 5 minutes per side. Keep the pan covered. You can cook in batches.
- Then, dissolve the cornstarch in the chicken broth and add it to the same pan. Return all the chicken pieces to the pan and cook covered over medium heat for about 10 minutes. Just before turning it off, add the sliced lemon. Serve with your favorite side dish.
Variations and substitutions
- Use different types of chicken. Instead of chicken breasts, you can use thighs, legs, or wings. You can also use marinated or smoked chicken.
- Change the breading. Instead of breadcrumbs, you can use bread crumbs, ground almonds, or sesame seeds. You can also add seasonings or herbs to the breading for a different flavor.
- Change the sauce. Instead of a lemon and wine sauce, you can use a mushroom sauce, or tomato sauce.
- Add side dishes. Chicken a la française can be served with a variety of side dishes, such as mashed potatoes, rice, roasted vegetables, or salad.
Tips and Tricks Section for Making Chicken Francese
The most important tip is to use the plastic container breading technique. This is a simple and effective way to bread chicken evenly and easily.
To use the plastic container breading technique, follow these steps:
- Prepare the breading mixture. You can use breadcrumbs, panko, or a mixture of both. You can also add seasonings or herbs to the breading mixture.
- Place the chicken breasts in a plastic container with a lid.
- Add the breading mixture to the container.
- Close the lid and shake the container vigorously until the chicken is evenly coated in breading.
- Cook the chicken according to the recipe instructions.
For a more flavorful chicken, you can marinate the chicken breasts before breading. A simple marinade can be made with lemon juice, olive oil, and herbs. Marinate the chicken for at least 30 minutes, or up to overnight.
If you don't like the bitter flavor of lemon slices, you can use lemon zest instead. Lemon zest is the thin, outermost layer of the lemon peel. It has a bright, citrusy flavor without the bitterness of lemon slices.
Related Recipes
Chicken Francese
Ingredients
- 500 g boneless skinless chicken breasts
- ½ cup fat-free chicken broth 120 ml
- ½ cup panko bread crumbs 60 g
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 1 egg white
- 1 teaspoon cornstarch
- 1 lemon sliced
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper.
- Place the chicken pieces in a plastic container with a lid, and add the panko bread crumbs, egg white, and lemon juice.
- Place the lid on the container and shake vigorously until the chicken is evenly coated in breading.
- In a skillet over medium-high heat, add the olive oil and cook the chicken cutlets one at a time for 5 minutes per side. Keep the pan covered. You can cook in batches.
- Then, dissolve the cornstarch in the chicken broth and add it to the same pan. Return all the chicken pieces to the pan and cook covered over medium heat for about 10 minutes. Just before turning off, add the sliced lemon. Serve with your favorite side dish.
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