~Ingredients for chicken:
3 chicken breasts (sliced in half lengthwise for thinner cuts)
1/2 cup flour, with S&P to taste
2 egg whites, beaten
4 tbsp EVOO
~ ingredients for sauce:
1 tbsp EVOO
1/4 cup minced onion
1 tbsp flour
3/4 cup low sodium chicken broth
1/2 cup white wine
1/4 cup fresh lemon juice
1 tbsp butter
2 tbsp chopped parsley, divided
1 lemon, finely sliced
Dredge the chicken in flour mix then in egg. Heat EVOO and then cook chicken on medium-high, 6 minutes on each side; place in oven to keep warm. Heat 1 tbsp EVOO and add in opinions - cook until softened on medium. Add in flour for about one minute. Whisk in wine, broth and lemon; bring to boil and whisk constantly until sauce thickens. Add butter and half parsley to sauce. Place chicken on lemon slices (on a plate) and spoon the sauce over!
Nutrition (per serving): 284 cal; 14 total fat; 4g sat, 8g mono, 1g poly; 71mg chol; 445mg sodium; 10g carb; 1g fiber, 1g sugar; 24g protein; 1mg iron; 16mg calcium