Chicken Francaise

Chicken Francaise

Ingredients for sauce:

·         2 TBS Reduced Fat Margarine

·         3 TBS Chopped Shallots

·         1 TBS Chopped Garlic

·         1-6ounce package of sliced mushrooms

·         ¼ to ½ cup sliced green onion (optional)

·         3 cups low sodium chicken broth

·         2 TBS dried parsley

·         ½ tsp of black pepper

·         1 TBS of grated parmesan cheese

·         1 TBS of cornstarch

·         ¾ cup of Lemon juice

·         1 can of Artichoke hearts

Ingredients for chicken:

·         6 chicken breasts

·         1 cup egg beaters

·         1 tsp crushed black pepper

·         1 TBS dried oregano

·         1-11/2 cups of shredded parmesan cheese

·         2 TBS of olive oil

·         Spray Pam

·         ½ Lemon

Directions for Sauce:

Melt reduced fat margarine in sauté pan.  Sauté shallots in pan for about 3 minutes.  Add garlic to shallots, and sauté for an additional minute.  Add one 6 ounce package of sliced mushrooms to pan and sauté for 1-2 minutes.  Add ¼ to ½ cup of sliced green onion to mixture.  Add 3 cups low sodium chicken broth and ¾ cup of lemon juice to sauté pan and mixture.  Add 2 TBS of dried parsley, ½ tsp black pepper, and 1 TBS of grated parmesan cheese to mixture in sauté pan.  In a separate bowl add 4 TBS of hot mixture and 1 TBS of cornstarch together, and mix.  Slowly add bowl mixture to pan, and bring to a boil.  Reduce and simmer for 5 minutes.  While simmering, wash and drain 1 can of artichoke hearts and coarsely chop. Gradually add artichoke hearts to sauce.  Pour mixture onto serving platter, placing chicken on top.  Best served over a bed of spinach or brown rice.  Sauce makes 6-8 servings. 

Directions for chicken:

In a shallow bowl, pour ½ cup eggbeater.  In another bowl add 1 cup of parmesan cheese, 1 tsp of crushed black pepper, and 1 TBS of oregano.  In a gallon zip lock bag, place chicken breast in bag and pound until thinly flattened, and continue this with a chicken breast.  Place chicken in eggbeater bowl, and then roll gently into parmesan mixture.  Take 2 skillets and place 1 TBS of olive oil in each along with spray.   Bring both to a medium to high heat.  Once chicken is coated and rolled, transfer to skillet and pan sear 5-7 minutes, turning once.  When completed, place on warm serving dish.  Squeeze lemon on top.  May serve sauce on bottom.