Francese - Lightened Up

This is another dish that I've never eaten, so I have nothing to compare it to, but I sure like this version of it.  Light and fresh... I've really never cooked with lemon...

• 3 large chicken breast thinly sliced in 3
• 1/2 cup unbleached flour
• 1/2 cup egg whites, beaten
• 1 lemon, juice of
• 1/2 lemon sliced thin
• 1/3 cup white wine
• 1 15 oz can chicken broth
• cooking spray
• salt and pepper
• 3 Tbsp chopped parsley
• 2 Tbsp butter

Season chicken with salt and pepper.  Place the flour in a bowl, and beaten egg whites in another bowl.

Heat large non-stock pan over medium heat.  When hot lightly spray

Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time.  Saute 2-3 minutes on each side.  When cooked, transfer to a plate.  Spray pan again and repeat until all chicken has been cooked.

Once all chicken is cooked, place the chicken broth in the bowl w/remaining flour and whick.  Add to pan along w/juice of lemon, white wine, lemon slices, parsley and butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens.  Turn off heat.  Return chicken to pan to combine with the sauce.  Serve immediately....

3.5 points each piece

Serve with a nice salad, or over egg noodles.  We had some nice biscuits...