Gluten-Free Chicken Francese
Gluten-free chicken francese is everything you crave, miss, and love about the classic Italian-American restaurant dish - just without the gluten. Tender egg-battered chicken scallopini is pan-fried until golden, then finished in a bright lemon, butter, and white wine sauce that’s simple to make but tastes like it came straight from your favorite Italian restaurant. It’s elegant, comforting, and proof that gluten-free Italian food can be just as delicious (if not better) at home.
Equipment
- 1 Large skillet or sauté pan Wide enough to cook chicken cutlets without overcrowding
- 2 Shallow bowls or plates For the flour and egg
- 1 Whisk To mix the egg batter
- 1 Tongs To flip chicken cutlets
- 1 Meat mallet Optional for pounding out the chicken
- 1 Cutting board
- 1 Sharp knife
Ingredients
Egg Batter
- 2 Large Eggs
- 1 tablespoon Heavy cream or milk
- 2 tablespoons Freshly grated parmesan cheese
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
Chicken
- 4 thin chicken cutlets (scallopini) Please see ingredient notes below or in the blog post.
- salt and pepper to taste this is to season the chicken prior to add to the flour and egg batter.
- 1/2 cup gluten-free flour Please see ingredients below or in the blog post for my flour reccomendations.
- 1/3 cup extra-virgin olive oil
Lemon Butter Sauce
- 1 lemon divided (half sliced, half juiced)
- 1/2 cup dry white wine I like chardonnay
- 6 tablespoons salted butter divided
- 1.5 cups chicken stock
Instructions
- Prep all ingredients first. Set up flour and egg batter, slice and juice the lemon, cut butter into pieces, and measure wine and stock.
- Prepare the chicken. Butterfly thick chicken breasts if needed and pound to ¼-inch thickness. Season both sides with salt and pepper.
- Make the egg batter. Whisk eggs, cream, Parmesan, Italian seasoning, salt, and pepper until smooth and creamy.
- Set up dredging station. Place gluten-free flour in a shallow dish or bowl.
- Heat the oil. Heat olive oil in a large skillet over medium-high heat until hot and sizzling.
- Cook the chicken. Dredge chicken lightly in flour, then dip into egg batter. Fry 2 cutlets at a time for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- Wipe out the pan. Discard oil and carefully wipe skillet clean. Please note: While you can continue the recipe using the remaining oil, I strongly recommend starting with a clean pan. The dark browned bits and cooked oil from frying the chicken can make the sauce taste bitter and muddy. Starting fresh ensures a clean, bright lemon butter sauce.
- Start the sauce. Melt 2 tablespoons butter over medium heat. Add lemon slices and lightly brown. Remove and set aside.
- Build the sauce. Add remaining butter, wine, and lemon juice. Simmer 5 minutes or until wine is cooked down by half.
- Reduce the sauce. Add chicken stock and simmer 5–8 minutes until reduced by about half. Be patient, this could take up o 10 minutes.
- Finish the dish. Return chicken to pan and simmer 3–4 minutes until warmed through. Place chicken on a platter or plates. Spoon sauce over chicken to serve.
Notes
Notes:
- Use thin chicken cutlets for best results. Chicken scallopini should be about ¼-inch thick so they cook evenly and stay tender. Thicker pieces won’t cook through before the coating browns.
- Use a reliable gluten-free flour blend. I recommend King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten-Free Flour for this recipe. I’ve tested both and they perform well in the egg batter without turning gummy or heavy.
- Make sure the oil is hot before frying. If the oil isn’t sizzling, the egg batter can stick to the pan and slide off the chicken. A small piece of gluten-free bread should sizzle immediately when the oil is ready.
- Start the sauce in a clean pan. While you can continue using the same pan after frying the chicken, I recommend discarding the oil and wiping the skillet clean. Overcooked oil and browned batter bits can make the lemon butter sauce taste bitter. Starting fresh keeps the sauce bright and silky.
- This sauce is meant to be brothy, not thick. Chicken francese traditionally has a light, lemony sauce. If you prefer it thicker, whisk together 1 teaspoon cornstarch or gluten-free flour with a little cold water and add it to the simmering sauce.
- Don’t let the chicken sit in the sauce too long. Return the chicken to the pan just long enough to warm through, then transfer it to a platter and spoon the sauce over the top. This helps prevent the gluten-free coating from becoming soft or gummy.
- Adjust the lemon at the end. One lemon provides plenty of flavor, but if you prefer a brighter sauce, add more lemon juice after the sauce has reduced. It’s always easier to add lemon than to fix an overly acidic sauce.
Nutrition
Serving: 1gCalories: 608kcalCarbohydrates: 18gProtein: 32gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 208mgSodium: 470mgPotassium: 614mgFiber: 2gSugar: 3gVitamin A: 763IUVitamin C: 16mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!