Restaurant Style Gluten Free Chicken Francese!
This is a comfort food that I have only seen on some Italian-American restaurant menus!! Its a beautiful egg battered thin chicken cutlet in a buttery lemon white wine sauce!! Its similar to chicken piccata but without the capers and the sauce is a bit thicker and richer! To my surprise it took quite a bit of trial and error to get the delicate sauce JUST right. It you over pour the lemon OR the white wine it becomes quite tart and intense! So be sure to follow my measurements exactly :).
You can serve this saucy dish with a lot of things- but our preference is gluten free pasta! Spaghetti, Linguini or even fettuccini are all a lovely choice. I found that is freezes really well and can be meal prepped. I made a big batch and froze it in individual containers with a layer of al dente cooked pasta on the bottom.
To save time- look for chicken breast sold thin cut! I typically like to take it an extra step and pound It as thin as possible between two layers of ceran wrap- but you don’t HAVE to do this. I do think its well worth the effort though!! Chicken breast is more lightly to be tough or dry when its a bit thicker and needs longer to cook through.
Chicken Francese, also known as Chicken Française, is a dish featuring chicken cutlets that are lightly coated in flour, dipped in a beaten egg mixture, and then pan-fried until golden. The cooked chicken is then simmered in a lemony butter sauce, often made with white wine, chicken broth, and fresh lemon juice. The result is a tender, flavorful dish with a slightly tangy and rich sauce, often garnished with parsley. It’s typically served over pasta, rice, or with a side of vegetables.
Be careful not to over handle the chicken. If you toss it around in the pan a lot- it may start to lose some of its breading. I find nestling it into the sauce and simmering it gently works perfectly.
Here are some tips for making a delicious Chicken Francese:
Use Thin Chicken Cutlets: Pound the chicken breasts thinly and evenly to ensure they cook quickly and uniformly. This also helps them stay tender.
Season the chicken cutlets with salt and pepper before dredging them in flour. This helps to build flavor right from the start.
Dredge the chicken in flour and then dip it in a beaten egg mixture. The flour helps the egg adhere better, creating a nice coating that crisps up when fried.
Use fresh lemon juice for the sauce. Squeeze some over the chicken while it's cooking, and add more to the sauce to enhance the citrusy flavor.
Butter and Olive Oil Mix: Use a combination of butter and olive oil for frying. The butter adds richness, while the olive oil prevents it from burning too quickly.
Deglaze the Pan: After frying the chicken, deglaze the pan with white wine or chicken broth. This will lift the flavorful bits from the bottom of the pan into the sauce.
Thickening the Sauce: If the sauce is too thin, you can thicken it by letting it simmer longer or adding a small slurry of starch and water. Make sure to whisk continuously to avoid lumps.
Garnish with fresh parsley for a pop of color and freshness. You can also add a few lemon slices or wedges on the side.
Serve Immediately: Chicken Francese is best served right away while the chicken is crispy and the sauce is warm.
Restaurant Style Gluten Free Chicken Francese!
Ingredients
- 36 Ounces (2.25 lbs) Chicken Breast Pounded out very thin! THIN chicken is the secret to this recipes success!!
- 3/4 Cup Gluten Free Better Batter Original Blend
- 1/8 Tsp Xanthan or Guar Gum
- 1 Tsp Potato Flour (optional!)
- 2 Tsp Salt
- 1/2 Tsp Black Pepper
- Egg Batter: 3 Large Eggs + 3 Tbsp Milk (any variety) Whisked Together.
- Oil for Frying.
- 1 Stick of Butter (8Tbsp) Regular or Vegan
- 4 Tsp Fresh Minced Garlic
- 1 Tbsp Better Batter Gluten Free Flour (Original Blend)
- 3 Cups Chicken Broth (OR 3 cups of water + bouillon)
- 3/4 Cup White Wine (Most varieties of white wine will be ok! Just avoid anything overly sweet!)
- 1 Tbsp Lemon Juice (If you like your sauce extra tart/lemony you can use 1 1/2 - 2 Tbsp) A little goes a LONG way.
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- Optional: 1-2 Tsp Sugar if the sauce is too sour for your taste.
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch thick. This ensures even cooking.
- Season and Dredge: Season the chicken breasts with salt and pepper on both sides. In a shallow dish, place the flour, potato flour and xanthan gum. In another shallow dish, beat the eggs and milk.
- Dredge each chicken breast in the flour, shaking off excess. Then dip it into the egg mixture, letting any excess drip off.
- Cook the Chicken: Heat oil in large skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken to a plate and keep warm.
- Prepare the Sauce: In the same add the stick of butter and heat up. Sauté the minced garlic until fragrant, about 1-2 minutes.
- Whisk in the tbsp of flour, broth, white wine, lemon juice salt and pepper. Simmer for 10 minutes until sauce has reduced by 1/4- 1/2 (This can be your preference on how thick you like the sauce!)
- Return the chicken breasts to the skillet, spooning some of the sauce over them.Let the chicken simmer in the sauce for about 5 minutes to absorb some of the flavors and heat through.
- Serve: Garnish the chicken with chopped fresh parsley. Serve over gluten free pasta with extra sauce!
Notes
The key is to purchase chicken breasts that are already labeled as thin sliced and then take the time to pound them out between pieces of ceran wrap even thinner. As thin as you can get before the chicken fully starts to break apart!
*To make Egg Free use "Just Egg" sub in place of the eggs!
