Who doesn’t love Chicken Francese? Oh my gosh it’s one of my favorite go-to‘s! I love lemon. Lemon in desserts, lemon with proteins, soups/sauces, even in yogurt.
When I found out I had to eat gluten-free, this was one of the first dishes I tried to recreate because I knew I couldn’t live without it! It’s still super satisfying and really quick to make. Anyone can do it!
Cooking with lemon is just so refreshing and satisfying.
I love it with a simple Cauliflower mash on the side. Trader Joe’s carries a delicious frozen version that helps me save time getting this meal on the table at the end of a long, frayed knot kind of day.
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Gluten-Free Chicken Francese Recipe
- 1 package Boneless and skinless chicken breasts about 1 lb.
- 1 cup Gluten-free flour plus 2 tbsp
- 1 tsp garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 tbsp Olive oil divided in half
- 4 tablespoons Butter
- Crushed red pepper to taste
- 1 tbsp Minced garlic
- 1/2 cup White cooking wine
- 1 1/4 cups Chicken stock
- 2 fresh lemons Juiced about 4 tbsp
- 2 tbsp Fresh chopped parsley for garnish
Use thinly sliced chicken cutlets or pound thicker cutlets to 1/8" to 1/4" in thickness with a meat tenderizer. Cut larger pounded chicken pieces into halves.
On a plate, gently whisk together the gluten-free flour, 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder.
Dredge each chicken cutlet in the flour mixture, making sure to fully coat each piece.
Heat 2 tbsp of olive oil over medium heat in a large skillet and melt 2 tablespoons butter in the pan.
Add 2-3 flour coated chicken cutlets into the hot skillet. Cook for 3-4 minutes on each side until nicely browned. Repeat with remaining chicken. Set aside chicken.
In the same skillet, add 2 tablespoons of oil over medium heat. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
Add the reserved 2 tablespoons of seasoned flour, and mix completely with whisk. Stir and let cook for about 1 to 2 minutes (do not burn it).
Slightly reduce heat and add white wine and chicken stock. Bring to a boil. Add the lemon juice and stir sauce while scraping up any bits from the pan. Stir sauce until slightly thickened and add salt and pepper to taste.
Stir in remaining 2 tablespoons of butter until melted and remove from heat.
Add cutlets back to pan and gently spoon sauce over each. Garnish with remaining parsley. Serve immediately.
Cooked cutlets can be made 1 to 2 hours ahead of time and re-heated in the oven at 350F for 15 minutes. Top with sauce and garnish just before serving.