Monday, March 19, 2012

Gluten Free Chicken Francese

Gluten Free Chicken Francese

6 Thin Sliced Cutlets (Pounded)
1/2 Cup White Rice Flour
1/4 Cup Tapioca Flour
Rind and Juice of 1 Lemon
4 Tsp of Butter
2 TB of Olive Oil
2 Eggs Beaten W/2 TB Milk
1 Cup Dry White Wine
Salt and Pepper to taste
2 TB Parsley

Over medium high heat, melt butter in a large skillet and add Olive Oil. Mix together Flour and Starch in a large bowl. Salt and Pepper both sides of Chicken. Coat both sides of Chicken in Flour mixture. Dip floured chicken in egg mixture and let excess drip off. Add chicken to skillet and cook about 2 minuted on each side until golden brown and cooked through. Remove from pan to a heated plate and cover to keep warm. Deglaze pan with wine and add lemon rind and juice. Continue to cook over medium heat to thicken sauce. You can add a small amount of tapioca starch if you want a thicker sauce. Stir in parsley. Return chicken to pan, turning to coat boath sides, and continue to cook 1 to 2 minutes until hot. Serve with Gluten Free Pasta, Rice Pilaf, or Quinoa!! Enjoy!!

1 comment:

  1. It was BETTER then the Chicken Francese at Sea Basin(local restaurant). I really want to stress that GFree is much easier than expected and YUMMY!!!