Chicken Francese

This chicken is absolutely perfect for those new year resolutions of healthier dining.  It is quick, simple, and light!  It is also delicious.  I never used grapeseed oil before this recipe and I was a bit aprehensive.  However, the oil was easy to find (any grocery store carries it) and it's also inexpensive, which was another worry I had.  I liked it because it doesn't really have a flavor, so you can taste the actual food instead of the oil flavor.  The crunch given to the chicken by the flour and egg contrasts beautifully with the light, yummy sauce.  You can serve it with your favorite side dish and some veggies.  Enjoy!

Ingredients:

-1/4 cup grapeseed oil

-4 chicken breasts, skinless, boneless, cut in half

-2 large eggs, beaten

-1/2 cup flour

-salt

-ground white pepper

-1 cup chicken stock

-1 stick butter

-2 lemons, juiced

-1 tsp minced fresh parsley

Directions:

Heat oil in large saute pan over medium heat. 

Meanwhile, pour flour into shallow bowl and season well with salt and white pepper.  Beat eggs in a separate shallow bowl, and season well with salt and white pepper.  Dredge chicken breast halves first through seasoned eggs, then through seasoned flour. 

Place chicken into warm oil and cook until light brown in color, for about 4 minutes per side.  Remove pan from stove and let it sit with the chicken for about 5more minutes-this will allow the chicken to finish cooking inside without browning the breading too much.

After the 5 minutes, remove the chicken onto a plate.  Return pan to the heat, with all the juices left, and add the stock.  Simmer and reduce by 3/4 of the volume.  After reducing, whick in the butter to make a sauce.  Remove from heat and add the lemon juice and parsley.  Pour sauce over chicken and enjoy!

Slightly adapted from a recipe courtesy of Robert Irvine.