Chicken Francese

Gluten Free Chicken Francese

Ingredients:

• 2lbs chicken breasts

• 1 cup gluten free flour

• 3-4 eggs

• 1 cup chicken broth/stock

• ½ cup white wine

• 4 lemons total

  • 2 thinly sliced

  • 1 for zest and juicing

  • 1 for extra juicing

• 1 Tbsp fresh chopped parsley

• 2 Tbsp butter

• Salt and pepper to taste

• Extra virgin olive oil for cooking

Preheat a skillet with extra virgin olive oil over medium heat. In two separate bowls, prepare your flour and egg mixtures. Season both with salt and pepper, and whisk the parsley into the egg mixture. The chicken should be thinly sliced or pounded thin; this will help it cook quickly and evenly. What makes Chicken Francese unique is that the dredging process is reversed from most standard chicken dishes. Coat the chicken in the seasoned flour and then dip gratuitously into the egg mixture. From here, add your “battered” chicken into the pan and cook 2-3 minutes per side. Repeat this process until all the chicken is cooked, and place on some paper towel to rest and drain any excess oil. This will also help the batter to remain intact.

While the chicken cooks, thinly slice two lemons and reserve. When the chicken is finished cooking, place the lemons into the skillet and allow to caramelize for a few minutes per side until nicely browned. Pull them out and let them rest.

Into the skillet, add the butter and melt it down. Add some leftover dredging flour and whisk together. Add the white wine and allow the skillet to deglaze. The sauce will start to thicken slightly. Scrape any remaining bits off the bottom and add the chicken broth, stirring constantly. Zest one lemon directly into the sauce and squeeze the juice of one to two lemons depending on how bright and lemony you want your sauce to be. Finish with salt to taste and reduce.

Plate your chicken, top with the caramelized lemons, and then add the sauce. Serve with pasta or mashed potatoes! Enjoy!