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  • Jefferson Adams

    Gluten-free Chicken Francese

    Jefferson Adams


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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      Gluten-free chicken Francese makes a rich, almost decadent meal.


    Caption: Gluten-free chicken Francese makes a rich, delicious entree for dinner. Photo: CC--dbgg1979

    Celiac.com 05/03/2017 - If you're looking for a rich, decadent dinner entree that also happens to be gluten-free, then look no further. This recipe for chicken Francese, that's Italian for "chicken in the French style," delivers a rich, flavorful entree that is sure to leave a trail of smiles and empty plates.

    Ingredients:

    • 2 boneless skinless chicken breasts, filet thinly to create 2 to 3 breasts servings
    • 1cup very condensed chicken broth
    • ¼ cup white wine
    • juice of 1 lemon
    • 3 eggs
    • grated parmesan cheese
    • 2 garlic cloves, crushed
    • parsley
    • ½ cup unsalted butter
    • potato starch, for dredging
    • White rice, or gluten-free pasta



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    Directions:
    Prepare rice according to directions.

    Dust chicken with potato starch.

    In a flat container mix together eggs and enough parmesan cheese to create a thick batter; something like pancake batter.

    Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.

    Remove all chicken to a platter, and place in a warm oven.

    In same skillet increase heat to a med-high and lightly brown the garlic.

    Add enough wine to deglaze pan with wine, and let it boil down for a few minutes.

    Add broth and butter, and cook until butter melts.

    Blend in the parsley.

    Add lemon juice to taste taste.

    Thicken if desired.

    Serve over chicken and rice, and garnish of lemon wedges and parmesan cheese, as desired.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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