Low Sodium Chicken Francese
Delight your taste buds with this healthier twist on a classic Italian favorite—Low Sodium Chicken Francese. Perfectly tender chicken breasts are lightly coated in seasoned flour and egg, then pan-fried to golden perfection. The dish is finished with a bright, flavorful sauce made from fresh lemon juice, unsalted chicken broth, and a touch of unsalted butter, making it lower in sodium but full of zesty, savory goodness. A garnish of fresh parsley and lemon slices adds a vibrant touch to every plate. Ready in just 35 minutes, this easy and elegant recipe is perfect for weeknight dinners or special occasions. Pair it with steamed vegetables or a crisp salad for a satisfying, heart-healthy meal that everyone will love!
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Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 0.5 cup all-purpose flour
- 1 cup unsalted chicken broth
- 2 pieces large eggs
- 1 piece lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 slices lemon slices, for garnish
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet until they are about 1/2 inch thick. Cut each breast into halves for easier handling and portioning.
Step 2
On a plate, mix the flour, black pepper, and garlic powder. In a shallow bowl, beat the eggs until smooth.
Step 3
Dredge each piece of chicken first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, ensuring it's fully coated.
Step 4
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter melts and starts to bubble.
Step 5
Add the chicken pieces to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
Step 6
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, pour in the lemon juice and unsalted chicken broth, stirring to deglaze the pan.
Step 7
Allow the sauce to simmer for 2-3 minutes, letting it reduce slightly.
Step 8
Return the chicken to the skillet, spooning some of the sauce over top, and let it simmer for an additional 2 minutes.
Step 9
Sprinkle with chopped parsley and garnish with lemon slices before serving.
Step 10
Serve hot with your choice of side, such as steamed vegetables or a simple green salad.
Nutrition Facts
| Serving size | (882.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1430.4 |
| Total Fat 75.9g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729.8mg | 0% |
| Sodium 450.6mg | 0% |
| Total Carbohydrate 56.3g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 2.2g | |
| Protein 128.1g | 0% |
| Vitamin D 83.5IU | 0% |
| Calcium 162.8mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1311.9mg | 0% |
Source of Calories