• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,742
    Total Members
    3,093
    Most Online
    Veronicawalsh
    Newest Member
    Veronicawalsh
    Joined
  • 0

    Gluten-free Chicken Francese


    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!


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Delicious chicken Francese. Photo: CC--KimIngredients:

    • 4 boneless, skinless chicken breasts pounded thin
    • ¼ cup cornstarch, tapioca or potato starch
    • ½ stick butter
    • ¼ cup dry white wine
    • ¼ cup chicken broth
    • Juice of half a lemon
    • ½ teaspoon fresh thyme minced
    • Salt and pepper to taste

    Directions:
    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.

    0


    User Feedback

    Recommended Comments

    Guest Pamela Erickson

    Posted

    This was an excellent article but when I went to print the recipe, I could not get it all on one sheet of paper. If the photo was just a little smaller, that would have happened. Please consider this. I hate to waste paper and take up so much room in my binder for two lines…..

    Share this comment


    Link to comment
    Share on other sites
    This was an excellent article but when I went to print the recipe, I could not get it all on one sheet of paper. If the photo was just a little smaller, that would have happened. Please consider this. I hate to waste paper and take up so much room in my binder for two lines…..

    On all printers I've seen there is an option to "fit content to media" which would make it fit on the paper.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   18 Members, 1 Anonymous, 852 Guests (See full list)

  • Related Articles

    Scott Adams
    3 lb. Chicken, cut up
    ½ Cup gluten-free Flour Mix
    1 Teaspoon Salt
    1/8 Teaspoon Black Pepper
    ¼ Cup Olive Oil
    1 Medium Onion
    ½ lb. Mushrooms Fresh Sliced
    1 Clove Garlic, minced
    1 Celery stalk thinly sliced
    2 Carrots, thinly sliced
    1 Teaspoon Dried basil
    1 Teaspoon Dried oregano
    4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
    1 Can Olives, sliced, drained
    4 oz Tomato Puree
    ½ Cup Red Wine
    1 lb. gluten-free Vermicelli or Angel Hair pasta
    Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook gluten-free pasta (your choice) in salted water, per directions until Al Dente; please do not overcook pasta. This will serve 4.
    With Preparation Time This should not take more then an hour, including the cleanup time.

    Scott Adams
    This recipe comes to us from Diane Wilson.
    12 oz. Chicken breast, cut into chunks.
    ½ cup chopped onion
    1 cup chicken broth, add more as desired
    1 can diced tomatoes
    1 ½ cups instant rice
    1 can French cut green beans
    1/8 teaspoon garlic powder
    1 tablespoon cilantro or to taste
    2 pinches basil
    Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.
    OR (my method): bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through. I dont use cheese topping.
     

    Scott Adams
    Ingredients:
    2 tablespoons olive oil
    1 cup red onions chopped
    pinch of sea salt
    pinch of fresh ground black pepper
    4 cups sliced mushrooms
    2 cups cooked diced chicken breast
    3 garlic cloves
    1 cup Arborio rice
    4 cups gluten-free chicken broth stock (homemade is best)
    2 roasted red peppers, skins removed, and chopped
    ¼ cup green onions
    2 teaspoon fresh thyme
    ¼ cup fresh grated Parmesan cheese Directions:
    Use a bit of oil to sauté onions, then add salt and pepper. Add mushrooms, chicken and garlic and sauté for several minutes. Add rice and a bit more oil , then add ½ cup of stock and mix until rice absorbs it. Continue cooking until no more stock left (about 20 minutes), then remove from heat and add rest of ingredients and serve.

    Destiny Stone
    This chicken piccata recipe is a classic dish which is naturallygluten-free and grain-free. This recipe is perfectly accompanied withrice and vegetables for a balanced and delicious meal.
    Ingredients:
    (Serves 4)

    4 boneless, skinless, organic, hormone-free, gluten-free chicken breast halves 1 cup raw almonds or ground almond meal ¼ cup grated parmesan cheese 1 teaspoon sea salt 2/3 teaspoon freshly ground black pepper 4 tablespoons olive oil 4 tablespoons unsalted butter – use divided ½ cup dry white wine or gluten-free chicken stock 3 tablespoons freshly squeezed lemon juice ¼ cup capers in brine, drained ¼ cup fresh parsley, chopped Additional lemons for garnish and serving Directions:
    Lay a piece of plastic wrap on a work surface, place a chicken breast half on top and lay another piece of plastic wrap on top of that. Pound the chicken breast with a rolling pin or bottom of a heavy skillet until it is about ¼ inch think. Repeat with remaining chicken breasts. Put almonds in food processor and process in pulses until the almonds turn into a fine meal. Be careful not to turn it into paste. Add the Parmesan cheese, salt and pepper and pulse a couple more times to mix. If using almond meal, just mix the flour, cheese, salt and pepper together. Spread the mixture on a large plate. Rinse the pounded chicken breasts in water and shake off the excess. Dredge the chicken in the almond mixture, gently pressing the mixture onto the chicken. Heat a large skillet over medium high heat. Add the olive oil and 2 tablespoons of butter. Once the oil is hot and the butter melted, place two prepared chicken breast in the pan. Cook for 3-4 minutes or until they are well browned. Flip and cook for 3- 4 minutes on the other side. Remove cooked chicken breasts to a serving dish and cover with foil to keep warm. You can also place the plate in a warm oven. Repeat procedure with the remaining chicken breasts. Add the wine or chicken stock and lemon juice to the pan. Scrape the pan to incorporate all the browned bits of almond. Add the capers and cook until the sauce is reduced by about half. It should be the consistency of light syrup. Stir in the remaining butter until melted. Pour the sauce over the chicken breasts, top with chopped parsley and serve with lemon slices or wedges.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com