Friday, November 21, 2014

Chad's Gluten Free Chicken Francese Recipe

Chad's Gluten Free Chicken Francese Recipe

3 lbs. skinless boneless chicken breasts
2 Cups + 3 Tablespoons gluten free flour (we used garbanzo bean flour & brown rice flour)
1/2 Tablespoon salt
1 teaspoon pepper
2 Tablespoons garlic powder 
4-5 eggs 
Canola oil
2 quarts of chicken broth
Juice of 2 lemons (more or less to suit test) & 1 lemon, thinly sliced
1 stick of butter 


Slice the chicken breasts in half (about 1/4 inch thick).


Beat the breasts with a tenderizer.


Mix the flour, salt, pepper, & garlic powder in a dish.


Whisk the eggs in a bowl.


Add canola oil to a pan, coating the pan 3/4" thick.

 Coat the chicken in flour.  Dip in the eggs.  Coat again with flour (add more flour, if needed).  Add to the oil to fry, 2 min. each side.




Set aside.


Bring the chicken broth, lemon juice, sliced lemons & butter to a boil. 


Add about 5 Tablespoons of flour until mixture thickens.   (The amount may vary depending on the type of gluten free flour you use.)


Add all of the chicken to the mixture and simmer for 5 min.


The mixture will thicken.


Remove from pan and serve.
 

Bon app├ętit!




 






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