Gluten-Free Chicken Francaise
Delight in the zesty, buttery flavors of this Gluten-Free Chicken Francaise, a healthier twist on the classic Italian-American dish. Tender chicken breasts are lightly dredged in a gluten-free flour blend, dipped in egg, and pan-fried to a golden perfection before being simmered in a rich lemon-butter sauce. The fresh pop of lemon juice and a sprinkle of parsley bring vibrant, aromatic notes to the dish, while gluten-free chicken broth ensures a savory depth that everyone can enjoy. Quick and easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or elegant gatherings. Serve it with steamed vegetables or gluten-free pasta to complete a meal that’s as wholesome as it is indulgent!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 large Eggs
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 0.25 cup Fresh lemon juice
- 0.5 cup Gluten-free chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 medium Lemon, sliced
Instructions
Begin by placing the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet to about 1/2 inch thickness.
In a shallow dish, combine the gluten-free flour, salt, pepper, and garlic powder. Mix well.
In another shallow dish, beat the eggs with water until well combined.
Dredge each chicken breast in the flour mixture, shaking off the excess, and then dip them in the egg mixture to coat completely. Set aside.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet, cooking for 4-5 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter, lemon juice, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Return the chicken breasts to the skillet, simmering them in the sauce for about 2-3 minutes on each side, basting occasionally with the sauce.
Transfer the chicken to a serving platter and pour the lemon butter sauce over the top.
Garnish with chopped fresh parsley and lemon slices before serving.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 250 mg | 19% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
