ROBERT’S LEMON CHICKEN FRANCAISE

YOU’LL NEED

6 boneless, skinless chicken breasts

1 cup all-purpose flour

Salt

Pepper

2 tbsp grated parmesan cheese

1 tsp chives, fine chop

2 tbsp grapeseed oil

½ cup white wine

Juice of 1 lemon

1 tbsp capers (optional)

2 tbsp butter

¼ cup parsley, chopped

MAKE IT

  • Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken with a flat mallet until they about ¼-inch thick.
  • Place the flour in a shallow pan and season with salt and pepper.
  • In a mixing bowl, beat the eggs with the chopped chives and parmesan cheese.
  • Heat the oil in a skillet over medium heat.
  • Dredge the chicken breasts in the seasoned flour, then dip them in the egg mixture. Place the egg-coated chicken in the skillet and saute 2 to 3 minutes on both sides until golden brown. Continue to cook until no pink remains; the meat should be white all the way through. Set aside.
  • Add the wine and lemon juice to the same pan and simmer for 5 minutes to reduce. Roll the butter in some flour and add it to the pan. Turn the heat down and stir until the sauce thickens.
  • Add the capers (if desired) and parsley once the butter has melted.
  • Add the chicken back to the pan and spoon the sauce on top of the chicken. Place the chicken on a platter and spoon the sauce on top of the chicken and serve family style.

THE MACROS

CALORIES: 455

PROTEIN: 42 G

FAT: 22 G

CARBS: 18 G


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