It’s time for lunch and I’m feeling a little energized so I thought I’d try a new dish. To be honest, I’ve thought about making this for a few days now. On our weekly grocery shopping trip, I picked up the few things I didn’t have at home in hopes I’d feel up to it sooner than later. I’m in luck. That day is today. This dish isn’t too difficult and it lets me take out some aggression on the chicken. Cooking is always more fun when you can release some stress too! And as always, this is gluten free and family approved.
Gluten Free Chicken Française
1/4 cup Extra Virgin Olive Oil
4 Chicken Breasts (boneless skinless; pounded to 1/4-inch and cut in half)
2 Eggs plus 2 tablespoons Water (whisked)
1 cup Chicken Stock
3 tbs Butter
1 Lemon (zest and juice)
6 tablespoons Parsley (roughly chopped)
3 tbs Butter
2 Garlic cloves (diced)
Gluten Free Flour for dredging (I used Gluten Free Bisquick)
Salt and Pepper to taste
Heat the oil in a large sauté pan over medium-high heat.
Season the flour with a generous amount of salt and pepper and whisk together in a baking dish.
Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash.
Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden. Remove chicken from the pan.
Add the garlic to the pan and cook for about 20 seconds. Deglaze with ½ cup chicken broth, scraping up brown bits with a wooden spoon. Stir in the remaining broth and lemon juice and allow to reduce for 1 to 2 minutes.
Add the lemon zest, parsley and butter and swirl to emulsify.
Plate the chicken with the sauce and serve.
(Side Note: This post was inspired by The Daily Post)
**Listening to Santana (while cooking and posting)**