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Gluten-free Chicken Francese

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


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

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.

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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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1 Response:

 
Sueps
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
09 May 2017 3:51:11 AM PDT
The recipe may be ok, but that "chicken breast" in the photo looks a lot like a pork chop to me! How about putting the right photo there instead?




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Welcome to the forum. Be sure to browse through the DH section for advice and tips. Glad your wife is gluten free. My hubby was gluten free some 12 years before my diagnosis. Sure makes it a bit easier!

As I am sitting here, I am wearing a retainer. Yep, had a tooth extracted a few months ago. To keep the space open for a future transplant, my dentist ordered a retainer. I read that PUB MED study. One kid. Not very scientific at all! Gluten Free Watchdog agrees that the odds of this kid being glutened by her retainer is slim and none. Like my PCV sprinklers lines, retainers probably do not last a lifetime. Ask your dentist how long they should last. No one wants to eat plastic!

I've had them about six or seven times at several different Starbucks locations. My sister has, also. Neither one of us have had any signs of getting glutened. They are served in a parchment paper bag that should be handed to you straight from the oven sealed. I've heard many internet complaints about the bags being dusty, too many ingredients, unhealthy, etc., but honestly, they are pretty darned tasty! And, when you are traveling and hungry, they are even tastier. They sell out quickly at most Starbucks, but I've been able to purchase one as late at 6 p.m.

I wish they didn't use " gluten" as a headline. People abuse and starve children for a variety of " reasons". gluten-free was just one they picked, it could have been paleo or kosher or whatever...

Ugh! This again..... first ...it was one person...not a study... just someone's speculation. if I am remembering correctly - no one actually tested the retainer. The kid was a 12-16 yr old an drew could have gotten caught eating gluten, etc, etc, etc. And then those internet folks who love to spread " bad news" or use that stuff to further their purpose, jumped on it. And then let's talk to a chemist or plastic scientist - if the plastic leaches our actual proteins, like gluten, wouldn't the plastic piece break down after a while? welcome to the world of Celiac internet myths. adding - none of the Celiac Centers, Associations, etc have warned people not to use a retainers.