Chicken Francese is an incredible, lemon flavored poultry dish, which can be found at many restaurants. Francese means “in the French manner”. Now you can prepare it with gluten free ingredients at home with the same lemony sauce. It is so simple, too!
To begin, whisk together egg, pamesan cheese, parsley, salt, and pepper until frothy and thick. And spread flour on a separate plate. Coat the chicken with the flour and shake off the excess.
Next, heat oil and butter in a large skillet over medium-high heat until hot but not smoking.
Dip the floured chicken into the egg batter and place in the hot pan. Cook in batches, being careful not to crowd the pan.
Cook until nicely browned on each side. Repeat, adding more oil and butter as needed, until all the chicken slices are cooked. Remove to a platter and keep warm.
Now you’re ready to prepare your delicious sauce.
Add some more butter to the same skillet and sauté some garlic.
Stir Orgran gravy mix in cold water; then add to skillet. Add lemon juice, as well. Continuously stir over medium-high heat to thicken gravy.
Finally, return chicken to the pan and cook for another minute to blend. Season with salt and pepper and garnish with parsley and lemon wedges. Serve immediately with your favorite gluten free pasta.
I hope you enjoy your homemade chicken francese.
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- For Chicken
- 1 pound chicken scallopine slices
- ½ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 3 large eggs
- 6 tablespoons grated parmesan cheese
- 1 teaspoon parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons extra-virgin olive oil (EVOO)
- 1½ tablespoons butter
- For Sauce
- 2 cloves of garlic
- 1 tablespoon butter
- 2 cups water
- 1 tablespoon Orgran
gluten free gravy mix - Juice of 1 large lemon (1/4 cup)
- Salt and pepper to taste
- Prepare Chicken
- Rinse and pat dry chicken.
- Whisk together egg,
pamesan cheese, parsley, salt, and pepper until frothy and thick. - Spread flour on a plate. Coat the chicken with the flour and shake off the excess.
- Heat oil and butter in a large skillet over medium-high heat.
- Dip the floured chicken into the egg batter and place in the hot pan. Cook in batches, being careful not to crowd the pan.
- Cook until nicely browned about 2 minutes on each side. Repeat, adding more oil and butter as needed, until all the chicken slices are cooked. Remove to a platter and keep warm.
- Prepare Sauce
- Saute garlic in butter in the same large skillet.
- Stir
Orgran gravy mix in cold water; then add to skillet. - Add lemon juice, as well. Continuously stir over medium-high heat to thicken gravy about 2 minutes.
- Return chicken to the pan and cook for 1 minute to blend. Season with salt and pepper to taste. Garnish with parsley and lemon wedges. Serve immediately with your favorite gluten free pasta.
Have you adapted a favorite restaurant dish for food allergies? Please share in the comments box below.
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Steven Leventhal says
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Carissa Pelletier says
Looks delicious and easy to make. I have only recently learned about GF gravy (did not know it existed!) and this looks like the perfect chance to try it. Thanks!
G S Marjara says
Good great recipe, gonna try this weekend, hope it would be as delicious as you say!
Sophie Bowns says
Mmm! That sounds delicious& looks it too!
Jennifer says
I think I missed something. What type of flour is used? I’m trying this recipe out for a friend that is gluten free.
Barbara says
Hello, Jennifer! I use Bob’s Red Mill All Purpose Gluten Free Flour. Here is a link to it. I hope your friend loves it. 🙂