When I ask my husband what he wants for dinner, his answer is almost always Chicken Francaise! This is a super simple & easy dinner for 2, to feed a crowd or enough for left overs the next day! This chicken comes out to 1pt per serving on Blue Weight Watchers plan. *Keep in mind that is only if you are using 1/2 cup of flour!*
Servings - 6 - 1 Point Per Serving
Ingredients:
3 Eggs
3 tbsp Pecorino Romano (2pts)
Salt/Pepper
1/2 Cup Flour (keep 2 tbsp on the side for your Sauce) (6pts)
Chicken Breast (your choice of style cut) - I made 2 pounds
2-3 Lemons (1/2 Cup Lemon Juice)
2 tbsp I Cant Believe Its Not Butter Spray
1 Cup Chicken Stock
*You can use any type of chicken you want. In this recipe I used chicken tenders because that's what was available at the store. You can use chicken breast, cutlets, thighs .... any pieces you want. The sauce is the main point on this recipe.
1. Beat 3 eggs along with Pecorino Romano Cheese, Salt & Pepper in a bowl.
2. Pre-heat your pan & spray with oil spray. Dip your chicken into flour, then the egg mixture. Let excess egg drip off before placing in hot pan.
3. Pace your chicken in hot pan. You want to hear your chicken sizzle when it hits the pan.
4. Wait for the chicken to cook on 1 side - it will get golden brown. Then flip to cook the other side. Continue this process till all the chicken is cooked.
5. Once chicken is all cooked, place on a platter.
6. Heat up your pan to make your lemon sauce. Cut up 2-3 lemons - depending on size (you should have about 1/2 cup of lemon juice). Cut 3-4 slices you will brown to use for presentation. Place those slices in the hot pan before you start your sauce. Put to the side.
7. Add 2 tbsp of I Cant Believe Its Not Butter spray to your hot pan. Immediately add 2 tbsp of flour and mix to create a roux. This will be what thickens your sauce.
8. Add your lemon juice to the hot pan - it make steam up a bit because you are adding liquid to a hot pan - that's fine! Mix the lemon juice with the roux. Keep stirring.
9. Add 1 cup of chicken broth and continue to mix. You want to keep mixing until all the lumps of flour are removed.
10. Once your sauce is done, add your chicken back into the pan. (I cooked my chicken a little earlier so I let it sit in the oven on low temp to keep warm.) Make sure your chicken gets completely coated in the sauce and let it simmer for just a few minutes.
11. Plate your chicken in a nice platter. Add your browned lemons to the top and some fresh parsley before serving! Enjoy!
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