Gluten Free Chicken Francaise
Egg-dipped chicken cutlets in a lemony butter wine sauce, made gluten-free.
"Light, lemony, and luscious — my gluten-free Chicken Francaise proves comfort food can be elegant too!" - Alexia
Ingredients
- 6 boneless skinless chicken breasts (pounded thin)
- 2 cups King Arthur Gluten Free All-Purpose Flour
- 6 tablespoons butter (divided)
- 4 tablespoons extra virgin olive oil
- 1 cup chicken stock
- 3/4 cup Pinot Grigio wine
- 1 fresh lemon (half for sauce, half for garnish)
- 1/2 cup fresh chopped parsley (divided)
- 4 eggs
- 1/3 cup whole milk
- 1/4 cup Pecorino Romano cheese
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
Instructions
Prepare the Chicken
Wash and pat dry the chicken breasts. Pound them thin and season both sides with sea salt and cracked black pepper. Dredge each piece in gluten-free flour until fully coated, then set aside.
Make the Egg Wash
In a bowl, whisk together the eggs, Pecorino Romano cheese, milk, garlic salt, cracked black pepper, and half of the chopped parsley. Mix until well combined.
Pan-Fry the Chicken
In a large skillet, melt 4 tablespoons of butter with 4 tablespoons of olive oil over medium heat. Dip each floured chicken breast into the egg wash, shake off excess, and fry until golden brown on both sides. Remove and set aside. The chicken will finish cooking in the sauce.
Make the Francaise Sauce
In the same pan, pour in the wine to deglaze and let the alcohol cook off. Add in the chicken stock and squeeze in the juice from half a lemon. Cook for a few minutes over medium heat until the sauce starts to thicken slightly.
Finish and Serve
Add the chicken back to the pan and toss to coat in the sauce. Add the remaining 2 tablespoons of butter and simmer for a few minutes until the chicken is cooked through and coated. Plate the chicken, pour the sauce over the top, and garnish with lemon slices and fresh parsley.