Gluten Free Chicken Francese

Total time45 min

Prep time20 min

Cook time25 min

Tender chicken cutlets are pounded thin, then dipped into a light, Parmesan-flecked egg coating and pan-seared in butter and olive oil until golden and crisp at the edges. The real magic happens in the skillet after: sliced garlic, dry white wine, and chicken broth simmer down into a bright, savory base, brightened with plenty of fresh lemon juice and thin lemon rounds. A few pieces of cold butter swirled in off the heat turn that pan sauce silky and glossy, and the cutlets go back in to soak up every bit of it. Finished with a scatter of fresh parsley, this is the kind of dish that feels restaurant-worthy but comes together in one pan on a weeknight. It's a genuinely great pick for a gluten free dinner rotation, with all that classic lemon-butter flavor still front and center. Serve it over rice or alongside roasted vegetables to catch the extra sauce.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp kosher salt
¼ tsp black pepper
3 large eggs
2 tbsp grated parmesan cheese
¼ cup olive oil
2 tbsp unsalted butter, divided

For the sauce

3 cloves garlic, thinly sliced
½ cup dry white wine
1 cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ lemon, thinly sliced into rounds
2 tbsp unsalted butter, cold, cut into pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
In a shallow dish, whisk together the flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a second shallow dish, whisk the eggs with the grated Parmesan until smooth.

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