Healthy Chicken Francaise

Elevate your weeknight dinner routine with this Healthy Chicken Francaise, a lightened-up twist on the classic French-American dish. Perfectly tender, golden-brown chicken breasts are coated in whole wheat flour and a protein-rich egg mixture, then simmered in a zesty lemon-garlic sauce made with low-sodium chicken broth and fresh parsley. This flavorful recipe swaps heavy cream and butter for heart-healthy olive oil and unsweetened almond milk, keeping it both wholesome and delicious. Ready in just 35 minutes, this easy yet elegant dish is ideal for busy evenings or a dinner party centerpiece. Serve it alongside steamed vegetables or fluffy quinoa for a nutritious, restaurant-worthy meal that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 Boneless skinless chicken breasts
• 0.5 cup Whole wheat flour
• 2 Eggs
• 2 tablespoons Unsweetened almond milk
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 1 cup Low-sodium chicken broth
• 3 tablespoons Fresh lemon juice
• 2 cloves Garlic, minced
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Capers (optional)
• 1 teaspoon Cornstarch
• 2 teaspoons Water

Directions

Step 1

Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with salt and pepper.

Step 2

Dredge the chicken in whole wheat flour, shaking off any excess.

Step 3

In a shallow bowl, whisk together the eggs and almond milk.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Step 5

Dip each floured chicken piece into the egg mixture, letting any excess drip off, and place them carefully into the skillet. Cook for 3-4 minutes per side or until golden and cooked through. Cook in batches if necessary, adding more oil if needed. Set chicken aside on a plate.

Step 6

Using the same skillet, lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

Step 7

Pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet. Bring to a simmer.

Step 8

In a small bowl, mix the cornstarch and water to form a slurry. Add this to the skillet to slightly thicken the sauce.

Step 9

Stir in the parsley and capers (if using). Adjust taste with additional salt and pepper if needed.

Step 10

Return the cooked chicken to the skillet, spooning the sauce over the top, and allow it to warm for 2 minutes.

Step 11

Serve immediately, garnished with extra parsley if desired. Pair with steamed vegetables or quinoa for a complete meal.

Nutrition Facts

Serving size	946.6 grams (946.6g)

Amount per serving	% Daily Value*
Calories	1320

Total Fat 54.20g	69%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 2.70g
Cholesterol 712mg	237%
Sodium 3123mg	136%
Total Carbohydrate 55.30g	20%
Dietary Fiber 8.90g	32%
Total Sugars 3.10g
Protein 148.00g	296%

Vitamin D 113IU	565%
Calcium 221mg	17%
Iron 9mg	51%
Potassium 1587mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 45.5%

Carbs: 17.0%