Eosinophilic Esophagitis Friendly Dairy Free Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Eosinophilic Esophagitis Friendly Dairy Free Lemon Chicken

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
¼ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
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.
2 tbsp olive oil

For the sauce

3 cloves garlic, minced
½ cup dry white wine
¾ cup chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dijon mustard
2 tbsp dairy free butter

For serving

1 tbsp fresh parsley, finely chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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