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Gluten-free Chicken Francese
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 10/06/2015 - Want a quick, easy, delicious dinner that will turn corners without wearing you down? This recipe delivers a gluten-free version of Chicken Francese that is sure to please. In cooking, "Francese" is Italian for "French-style." Basically, it's a stripped down chicken Marsala. Enjoy!
- 4 boneless, skinless chicken breasts pounded thin
- ¼ cup cornstarch, tapioca or potato starch
- ½ stick butter
- ⅓ cup dry white wine
- ⅔ cup chicken broth
- Juice of half a lemon
- ½ teaspoon fresh thyme minced
- Salt and pepper to taste
Dredge chicken cutlets in cornstarch, tapioca, or potato starch, and shake away any excess.
Melt butter in skillet over medium heat; add chicken.
Cook about 5 minutes each side until golden brown.
Remove chicken and set aside.
Into the same pan, add wine, broth, lemon juice, salt, thyme, and pepper, and whisk until blended. Adjust sauce thickness as desired with water or additional cornstarch.
Bring to boil then return chicken to pan. Lower heat and cook about 5 minutes.
Serve with rice, or roasted potatoes.
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