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The Ultimate Gluten-Free Chicken Francese Recipe

by Elyse the Gluten-Free Foodee
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

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 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 Recipe

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

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.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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