Today I am going to try out a new series with you and definitely want to hear what you think. So you may already know that I am married to a foodie, which makes me a foodie by association. I am not as “foodie”-ish as he is (that may be translated as picky, your choice), but I love to learn via his love for cooking. I am so lucky to have a husband that loves to cook, why not share the love?!?
What’s for Dinner Wednesday is going to spotlight a new recipe each week – more than likely gluten-free (with substitutions for gluten as well!).
Today we are going to discuss the delicious meal we had last night – Chicken Francaise. I promise that for the next recipe post I will take more (and better) pictures, but this series came to me as I was eating dinner and only had the finished product in front of me.
HERE’S WHAT YOU WILL NEED:
- 4 Boneless, skinless chicken breasts
- 1 cup gluten-free flour – I use Cup4Cup Gluten Free Flour, but you can use whatever brand you like best
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 Eggs
- 1/4 cup olive oil
- 3 tablespoons water
- 2 tablespoons of butter
- Salt and pepper
- 2/3 cup dry white wine
- 1 cup chicken broth
- 1 lemon
- Parsley for garnish
- Spaghetti – I use gluten-free, but if you can substitute it for conventional
- Parmesan cheese – grated
Put the chicken breasts in between two pieces of Saran Wrap and pound them until they are about 1/2 inch thick, then place them aside. Mix the flour with the garlic powder and onion powder in a shallow dish, then put aside. In another shallow bowl, scramble the egg, water and salt and pepper to make the egg wash.
Place a frying pan on the stove top, add the olive oil and put the heat on medium-high. Meanwhile, dredge the chicken breasts in the flour and then into the egg wash and add to the frying pan. Wait until the oil shimmers before adding the chicken. Cook for 3 – 4 minutes per side, until brown. Dip the butter into the flour and then place aside for later use.
Place the cooked chicken breast on a dish and put aside for now. Cut half of a lemon into slices. Add the lemon slices to the pan that the chicken was in, stirring for about 1-2 minutes. Next, add the white wine, chicken broth, and juice from the remaining half of lemon to the pan. Cook for 5-6 minutes, stirring occasionally, to reduce the sauce. Add the butter, stirring for about 1-2 minutes, to incorporate the flour into the sauce. Now add the chicken breast back into the pan. Reduce the heat to medium-low and cook for about 2 minutes on each side.
Serve over (gluten-free) pasta or rice, spooning remaining sauce from pan over the chicken and sides. Garnish with parsley if you’d like and eat!! Here is the final product….it was so delicious and gluten-free!!!