Gluten Free Chicken Francese

/in /by

(Makes 4 Chicken Breasts):

Ingredients for the Chicken:

  • 4 Chicken Breasts
  • Gluten Free Flour (enough to lightly coat your chicken)
  • 3 Large Eggs
  • 6 tbsp. grated parmesan cheese
  • 3 tbsp. gluten-free panko bread crumbs
  • 1 tbsp. chopped parsley
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Olive Oil (enough to lightly coat your frying pan)
  • 1 tbsp. butter
  • Lemon slices (for garnish)

Ingredients for the Sauce:

  • 1 Lemon (juiced)
  • 1 cup white wine
  • 1 1/2 cups gluten free chicken broth
  • 1 tsp. chopped garlic
  • 1/2 tbsp. butter
  • 1 tbsp. gluten free flour
  • 1/2 cup of water

Directions:

For the chicken:

  1. Pat dry the chicken to remove excess moisture.
  2. Whisk the egg, parmesan cheese, gluten free bread crumbs, parsley, salt, and pepper together.
  3. Cover each chicken breast in gluten free flour (either lay the flour out on a plate and dip the flour, or add gluten free flour and chicken breasts to a plastic bag and shake until each chicken breast is fully coated).
  4. Dip the chicken coated in gluten-free flour into the egg mixture, and set aside.
  5. Prep your frying pan by heating the oil and butter on medium-high heat.
  6. Once the frying pan is hot, add the chicken, and fry until the chicken is cooked all way through, with a golden crust on the outside.  (cooking time will vary depending on the size of the chicken breast)

For the sauce:

  1. In a saucepan on medium-high, add garlic and butter.  Cook until the butter is fully melted.
  2. Add wine, and let mixture come to a boil.
  3. Reduce flame and add chicken broth, bringing the mixture to a simmer while stirring occasional.
  4. In bowl, add gluten free flour and water.  Whisk vigorously until the flour is absorbed (this will be used to thicken your sauce.)
  5. Slowly pour the water and flour mixture to your sauce, stirring as you add.
  6. Turn off the heat, and stir occasionally as the sauce cools and thickness.

 

Place lemon slices on chicken, pour the sauce over the chicken (either in the pan or once plated), serve, and enjoy!