chicken "franchese"
(1 rating)
I developed this recipe for my new low carb diet by elminating the flour and we all loved it. Even if you are not on a diet, this is definitely a tasty meal that is moist, tender and tasty.
(1 rating)
yield
5 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For chicken "franchese"
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5boned, skinned chicken breast halves
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5eggs, or liquid egg substitute equivalent
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3 ozgrated romano cheese
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1 tspdried parsley
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1 pinchground white pepper
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1 cchicken stock
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1lemon, juice of
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1 Tbspbutter
How To Make chicken "franchese"
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1Pound chicken breasts flat and cut in half. Set aside. -Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside. -In a skillet, spray Pam at medium heat. -Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot pan. -Repeat with remaining chicken. -Fry each side of chicken until a light blond color. -Remove chicken from pan and keep warm. -In the skillet, bring chicken stock to a light boil. -Add butter, stirring constantly, until melted. -Add lemon juice and cook for 1 minute while stirring constantly. -Put chicken back into sauce in pan and heat through. -This recipe did call for oil and flour to brown the chicken but I revised it to use Pam to lower the calories and elminated the flour to make it low carb. It is easy to fry the chicken with egg if you use the Pam without it sticking. NOTES : Garnish with lemon slices and chopped fresh parsley if desired.
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