Gluten Free Chicken Francese
How about preparing that Chicken Cutlet in a new way, Gluten Free Chicken Francese?? Hey guys! It’s really easy and a quick fix!
And if entertaining is on the agenda, here’s something that won’t break the bank, but is sure to impress!! No one will taste the difference or know they’re G-Free!!
So, if you’ve not already tried Gluten Free Bisquick, now’s the time.
It’s great in so many recipes, such as my “Impossible Zucchini Muffins” (or same recipe into a pie). I’ve incorporated it into blueberry cupcakes, biscuits for Strawberry Shortcake, etc, etc. Whatever you use it for, you’ll be glad you picked it up. Anyway…here goes Chicken Francese!!
1 lb. Boneless Chicken Breast ( also called cutlets by many of us)
½ cup Gluten Free Bisquick
Dash of Salt & Pepper
¼ cup Extra Virgin Olive Oil
2 tbl Butter
1/4 cup White Wine.( Alcohol cooks off so only flavor remains)
½ cup to possibly more Chicken Broth. G-Free of course
Juice of ½ Lemon
Fresh Parsley leaves, chopped as a garnish.
Optional: Several Crimini Mushrooms or White Button Mushrooms.
This recipe was prepared for a traditional kitchen, but you can transition it to Gluten Free as I did with Gluten Free Bisquick and G-F Broth.
Ok, first, on a cutting board slice the cutlets if they are too big & chunky. Mine were turned into 4 in or so. After cutting, place between 2 layers of Plastic Wrap and pound a little flatter.
Take 2 dishes, one deep enough to beat 2 eggs, and 1 flat for dredging the meat in the Bisquick.
First dredge each slice in the Bisquick, then coat in the beaten egg, then go back to the Bisquick and dredge there a second time. Place each coated piece on a clean plate until all are done.
Heat the EVOO and 2 tbl Butter in a skillet or fry pan. I like ceramic coated pans, myself for things like this. When butter & oil have warmed, place in the chicken slices and on a heat that’s not too high ( you could burn the butter if it’s too hot) sautee 2 minutes on each side. Hree’s a photo of the sauteed chicken. Golden but not browned.
Remove to a plate and set aside. If you were adding the mushrooms to the recipe, now you can sautee sliced mushrooms for a minute or two. Then remove those also to a plate.
Add the remaining ingredients (except the Parsley) to the bits of chicken that may have remained and flavors that are in the pan. If it’s too dry, then add 1 tbl more of butter. But mine didn’t need any additional. Use your judgment.
Now replace the chicken ( and mushrooms, if used) in the liquid and cover. Simmer for about 3 minutes longer.
Serve immediately and garnish with the chopped Parsley Flakes.
This is great served next to a swirl of G-Free Spaghetti. Lemony & Light!
This is so quick, you’ll love it whenever short on time or whenever you’d like Chicken Cutlets in another way other than grilled or breaded with bread crumbs or in a sauce. Try it!