Light Chicken Francese

Made this a while ago when I was on a cooking kick, and it was really good. I liked that this recipe allowed for some healthier touches, like using whole wheat flour to bread your chicken, and including some flaxseed meal.

4 (38 0z) (2.4 lbs) chicken breast halves, thinly sliced
1/2 cup whole wheat flour
1 tablespoons ground flaxseed meal (optional)
1/2 cup egg whites, beaten lightly (about 2 or 3 eggs)
juice of 1 lemon
1/2 lemon sliced thinly
1/3 cup white wine
1 can fat free, low sodium chicken broth
salt and fresh pepper, to taste
3 tablespoons fresh chopped parsley or 2 tablespoons dried parsley
2 tablespoons butter

Season the chicken with salt and pepper. Place the flour and flaxseed in a bowl, and the beaten egg whites in another bowl.
Heat a very large non-stick pan over medium heat. When it’s hot, spray it with Pam to lightly coat the bottom of the pan.

Lightly flour chicken, then dip in the egg whites and add to the hot pan a few at a time. Sautee chicken 2-3 minutes on each side. When cooked, transfer onto a plate and cover with tinfoil to keep warm. Spray the pan again and repeat until all chicken has been cooked.
Once all of the chicken is cooked, place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley, and butter.

Simmer on low heat for about 2 minutes until it reduces slightly and thickens. Turn the heat off and return the chicken to the pan to combine with the sauce. Serve immediately. We have had this with rice or pasta, and some veggies.