RV Cuisine

Chad’s gluten-free Chicken Francese recipe

Submitted by Bambi Meunier
The finished product of Chad's gluten free Chicken Francese recipe.
Chad Meunier's gluten-free chicken Francese — Photo courtesy Bambi Meunier
The chicken is cooked and waiting on a plate for the final garnish.
The cooked chicken just needs a final garnish. — Photo courtesy Bambi Meunier

Chad and Bambi Meunier, full-time RVers and writers of http://ourrvlife.blogspot.ca, have sent us a few of their favourite recipes.  This one is their gluten-free Chicken Francese.

Ingredients: 

85 g (3 lb) skinless boneless chicken breasts

250 ml (2 cups) gluten-free flour (we used garbanzo bean flour and brown rice flour)

2.5 ml (1/2 tsp) salt

pepper (to taste)

30 ml (2 tbsp) garlic powder

4 or 5 eggs

canola oil

2 litres (2 quarts) of chicken broth

juice of 2 lemons (more or less to suit taste) and 1 lemon, thinly sliced

1 stick of butter 

Instructions:

Slice the chicken breasts in half, about 1/2 centimetre (1/4 inch) thick. Beat the breasts with a tenderizer.

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

Whisk the eggs in a bowl.

Add canola oil to a pan, coating the pan 2 centimetres (3/4 inch) thick.

Whisking the egg mixture.
Whisking the egg mixture. — Photo courtesy Bambi Meunier

Coat the chicken in flour.  Dip in the eggs.  Coat again with flour (add more flour if needed).  Add to the oil to fry, two minutes each side. Set aside.

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

Flour coated chicken is frying in oil.
Fry the flour- and egg-coated chicken for two minutes in oil. — Photo courtesy Bambi Meunier

Add about 44 millilitres (3 tablespoons) of flour until mixture thickens. Add all of the chicken to the mixture and simmer for 5 minutes.

Removing the chicken when it is crispy and golden brown.
Removing the chicken when it is crispy and golden brown. — Photo courtesy Bambi Meunier

Remove from pan and serve.

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