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Chicken francese - fried chicken breast with lemon slices and delicious sauce on a white plate close-up, top view
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Healthy Twist on a Classic Dish: Chicken Francese Recipe for Weight Watchers

Here's a healthy twist on Chicken Francese for Weight Watchers. Thinly sliced chicken breasts are coated in a flour and egg mixture, sautéed in light butter, and served with a tangy sauce made with lemon juice, white wine, and capers. It's a delicious and guilt-free version of a classic comfort food.
Course Main Course
Cuisine Italian
Keyword caper sauce,, chicken francese,, Healthy,, low carb meal, weight watchers,
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 343kcal
Author DeeDeeDoes

Equipment

  • 1 12" Non Stick Skillet
  • 1 Wire Rack in Baking Sheet

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts Thinly Sliced
  • .5 Cup Whole Wheat Flour
  • 2 Eggs Large
  • 2 Tbl Fat Free Milk
  • 1 Cup Fat Free Chicken Broth
  • 1 Tsp Cornstarch
  • .5 Cup White Wine Dry
  • Salt/Pepper to Taste
  • 6 Tbl Land O Lakes Light Whipped Butter
  • 2 Tbl Capers, Rinsed
  • 1 Clove Garlic, Minced
  • 2 Tbl Lemon Juice
  • 1 Bunch Fresh Parsley, Chopped

Instructions

  • Heat oven to 200 degrees and adjust your oven rack to the middle position. See a wire rack (or cooling rack for cookies) in a rimmed baking sheet.
  • Put the whole wheat flour into a shallow bowl. In another bowl, combine eggs and milk and whisk to combine. Whisk the broth, wine, salt/pepper to taste and cornstarch together in another bowl.
  • Working with 1 cutlet at a time, dredge in flour and shake off excess. Now, dip into egg mixture letting the excess drip off, then place on a plate in a single layer.
  • In a 12" nonstick skillet, add in 2 tablespoons of light butter over medium high heat. Put the 4 cutlets into the skillet and cook until golden brown and cooked through, about 3 minutes per side. Then transfer to prepared rack in the oven to keep warm.
  • Repeat with the remaining 2 tablespoons of butter and remaining cutlets.
  • When skillet is empty add capers and garlic and cook until fragrant - about 30 seconds. Now add the reserved broth mixture and bring to a boil. Cook until it's reduced by 1/2. This takes about 5 minutes. Then take it off the heat and add in the lemon juice and remaining butter.
  • Transfer chicken to a platter. Pour sauce over the chicken and garnish with parsley and lemon slices, if desired.
  • This makes 4 servings and is 6 WW Points per serving including the sauce. Enjoy!

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 19g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 748mg | Potassium: 642mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2528IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg