The Ultimate Gluten-Free Chicken Francese Recipe

Looking for a new take on chicken that will impress all who eat it and is also super-simple to make? Then you need to try our ultimate gluten-free Chicken Francese (pronounced fraan·chay·zee) recipe.

Don’t be intimidated by this recipe (or it’s fancy name). This recipe makes it do-able for all cooks regardless of their experience level and it’s oh-so delicious. Haven’t had Chicken Francese before? Well, if you enjoy chicken piccata, you will love this gluten-free Chicken Francese recipe.

The Ultimate Gluten-Free Chicken Francese

Ingredients:

• 4 boneless skinless chicken breasts

For The Egg Mixture

• 3 Egg
• 1 tsp each of basil paste and parsley paste (or 1/2 tsp dried basil)
• 1 tbs milk
• 1 tsp water
• 1/2 tsp each of salt, ground black pepper, granulated onion, and granulated garlic

For The Flour Mixture

• 1 C Robin Hood All-purpose gluten-free flour
• 1/2 Tsp each of salt, ground black pepper, granulated onion, and granulated garlic
• 1 tsp baking powder

For Frying

• 1/4 C Oil
• 1 Tbs butter

For the sauce

• 2 Tsp oil (if needed)
• 1 Tbs butter (if needed)
• 2 Tbs Robin Hood All-purpose gluten-free flour
• 1 1/2 C gluten-free chicken stock
• Slice of lemon
• 1 Tbs lemon juice
• 1/4 Tsp black pepper
• Salt and pepper to taste
• Parsley for garnish (optional)

Directions

• Slice chicken breasts into cutlets and set them aside.

For The Egg Mixture

• In a shallow bowl or pie plate, mix together eggs, basil, parsley, milk, water, salt, ground black pepper, granulated onion, and granulated garlic.
• Beat well with a fork until fully combined, then set aside.

For The Flour Mixture

• Mix together the gluten-free flour, salt, ground black pepper, granulated onion, granulated garlic, and baking powder in a shallow bowl or pie plate.
• Whisk together the ingredients until well combined.

Preparing The Gluten-Free Chicken Francese

• Prepare the egg and flour mixtures.
• Place a large fry pan on the stove with butter and oil and heat.
• Preheat oven to 350° oven.
• Line a large rimmed baking sheet with foil and parchment paper- set aside.
• When the oil is hot (350°) dip the chicken in the flour mixture and then the egg mixture and then gently place in the oil.
• Repeat until pan is full.

Tip: do not allow the chicken to overlap or overcrowd the pan. You want to work in batches.

• Leave chicken until edges are brown.

• Flip chicken over and cook the other side until it’s brown.
• When that side is brown, remove it from the pan and place it on your lined baking sheet.

• Once they are all browned put in 350° oven.
• Allow the chicken to cook for at least 10 minutes in the oven.
• When the chicken is removed from the pan, using a slotted spoon clean out any large debris and discard debris.
• Carefully drain oil from the pan into a heat-proof container.
• Clean and thoroughly dry the pan.
• Return pan to medium heat on the stove.
• Add strained oil back into the pan. If needed add 2 tsp oil and 1 tbs butter.
• To make a roux for the sauce, add in 2 tsp flour and cook until the flour has cooked out (so you no longer can taste the flour.)

Tip: If the flour isn’t cooking out, add in some extra butter or oil.

• Then add in 1 1/2 c chicken stock to the cooked roux.
• Stir to combine the flour roux and stock, add in the lemon juice, a slice of lemon, and black pepper.
• Taste, then add salt and pepper to your liking.
• Remove the chicken from the oven and place it into the pan with the sauce.

• Allow the chicken to sit in the sauce for a minute or two before flipping and allowing it to sit another few minutes.
• Serve in the pan (if you can) or plate and drizzle extra sauce over top.
• Sprinkle the top with extra chopped parsley, for garnish.

Serve with a few extra wedges of lemon on the side for those who enjoy more of a citrus kick. Enjoy this great dish alongside some creamy polenta, a side of pesto pasta, rice, mashed potatoes or just some great veggies and a salad.

Know that our gluten-free Chicken Francese recipe reheats really well too, so it makes for a great lunch or snack option.

Enjoy!

The Ultimate Gluten-Free Chicken Francese

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 boneless skinless chicken breasts

For The Egg Mixture

• 3 Egg
• 1 tsp each of basil paste and parsley paste (or 1/2 tsp dried basil)
• 1 tbs milk
• 1 tsp water
• 1/2 tsp each of salt, ground black pepper, granulated onion, and granulated garlic

For The Flour Mixture

• 1 C Robin Hood All-purpose gluten-free flour
• 1/2 Tsp each of salt, ground black pepper, granulated onion, and granulated garlic
• 1 tsp baking powder

For Frying

• 1/4 C Oil
• 1 Tbs butter

For the sauce

• 2 Tsp oil (if needed)
• 1 Tbs butter (if needed)
• 2 Tbs Robin Hood All-purpose gluten-free flour
• 1 1/2 C gluten-free chicken stock
• Slice of lemon
• 1 Tbs lemon juice
• 1/4 Tsp black pepper
• Salt and pepper to taste
• Parsley for garnish (optional)

INSTRUCTIONS/NOTES/TIPS

• Slice chicken breasts into cutlets and set them aside.

For The Egg Mixture

• In a shallow bowl or pie plate, mix together eggs, basil, parsley, milk, water, salt, ground black pepper, granulated onion, and granulated garlic.
• Beat well with a fork until fully combined, then set aside.

For The Flour Mixture

• Mix together the gluten-free flour, salt, ground black pepper, granulated onion, granulated garlic, and baking powder in a shallow bowl or pie plate.
• Whisk together the ingredients until well combined.

Preparing The Gluten-Free Chicken Francese

• Prepare the egg and flour mixtures.
• Place a large fry pan on the stove with butter and oil and heat.
• Preheat oven to 350° oven.
• Line a large rimmed baking sheet with foil and parchment paper- set aside.
• When the oil is hot (350°) dip the chicken in the flour mixture and then the egg mixture and then gently place in the oil.
• Repeat until pan is full.
• Tip: do not allow the chicken to overlap or overcrowd the pan. You want to work in batches.
• Leave chicken until edges are brown.
• Flip chicken over and cook the other side until it’s brown.
• When that side is brown, remove it from the pan and place it on your lined baking sheet.
• Once they are all browned put in 350° oven.
• Allow the chicken to cook for at least 10 minutes in the oven.
• When the chicken is removed from the pan, using a slotted spoon clean out any large debris and discard debris.
• Carefully drain oil from the pan into a heat-proof container.
• Clean and thoroughly dry the pan.
• Return pan to medium heat on the stove.
• Add strained oil back into the pan. If needed add 2 tsp oil and 1 tbs butter.
• To make a roux for the sauce, add in 2 tsp flour and cook until the flour has cooked out (so you no longer can taste the flour.)
• Tip: If the flour isn’t cooking out, add in some extra butter or oil.
• Taste, then add salt and pepper to your liking.
• Stir to combine the flour roux and stock, add in the lemon juice, a slice of lemon, and black pepper.
• Then add in 1 1/2 c chicken stock to the cooked roux.
• Remove the chicken from the oven and place it into the pan with the sauce.
• Allow the chicken to sit in the sauce for a minute or two before flipping and allowing it to sit another few minutes.
• Serve in the pan (if you can) or plate and drizzle extra sauce over top.
• Sprinkle the top with extra chopped parsley, for garnish.

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