Healthier Chicken Francese

I've been loving making new sauces for my chicken, and this sauce HIT THE SPOT. The sauce is super easy to make and it's healthy! Perfect for date night or just cooking in for yourself. Chicken Francese is normally a fried, butterflied chicken breast with sauce on top. For my healthier version, I used grilled chicken and made the sauce healthier, while still tasting absolutely incredible.

Serving Size: 2 People

Optional: Serve this dish with Mashed Potatoes and Asparagus or Broccolini

Ingredients:

• 2 large chicken breasts

• 2 lemons (1 lemon used for zest and juice, 1 lemon used for slices of lemon wheels)

• 1/2 cup white wine (dry wine, like chardonnay or sauvignon blanc)

• 3/4 cup chicken broth/stock

• 1 shallot, minced

• 2 garlic cloves, minced

• 1/4 cup parsley, chopped (more for topping)

• 2 tablespoon chives, chopped

• 3 tablespoons butter

• Garlic salt and pepper, to taste

Recipe:

1. Butterfly your chicken breasts. Once butterflied, pound with a mallet to thin and then sprinkle with salt and pepper on each side.

   1. If grilling your chicken on the grill, add your chicken onto the grill at 500 degrees for about 10 minutes, or until 165°F or 74°C internally.

   2. If you are cooking the chicken in a pan, drench your chicken breasts in flour. Do this by adding flour to a plate and then drenching each side of the chicken breasts in flour. Add 1 tablespoon of extra virgin olive oil to a large pan and then add in your chicken breasts. Cook the chicken breasts until they are 165°F or 74°C internally. Once done cooking, remove the chicken breasts and add to a cutting board/plate to set.

   3. On the same pan, add on a little drizzle of extra virgin olive oil. Cut half of a lemon into wheels and then add your lemon wheels onto the pan to carmelize them. Cook for 3 minutes on each side on medium/high heat. Remove the lemons once done cooking.

   4. On the same pan, add your butter and let it melt. Add in the white wine and chicken broth. Let cook on medium/high heat for about 3 minutes. Add in your shallots, garlic, lemon zest of 1 lemon, lemon juice of 1 lemon, parsley, and chives. Let cook for 5 more minutes on high heat, allowing the wine to burn off. Turn the heat off after 5 minutes.

   5. Add in your cooked chicken breast and use a large spoon or ladle to spoon the sauce on top of the chicken. Once the chicken breasts are topped in lots of sauce, add your chicken to a plate and top with more sauce from the pan. Add your carmelized lemons and parsley on top.

   6. Optional: serve this dish with mashed potatoes and asparagus or broccolini. Enjoy!