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Chicken Francese ⠀
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I’ve exchanged all-purpose flour for almond flour, and reduced the amount of butter used in the traditional recipe.⠀
While this is a “richer” recipe to enjoy occasionally thanks to the butter and wine, I think it’s an ABSOLUTE TREAT, and just as satisfying as resturant style Chicken Française.⠀
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makes 4 servings ⠀
Ingredients:⠀
2 large eggs, I prefer pasture raised ⠀
2 Tbsps grass fed cream, OR organic coconut cream ⠀
sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)⠀
1 cup almond flour⠀
1 Tbsp dried oregano⠀
2 Tbsps olive oil, or avocado oil⠀
4 thin boneless, skinless chicken cutlets, similar thickness and size so they cook evenly ⠀
2 Tbsps clarified butter, or ghee ⠀
4 fresh garlic cloves, pressed⠀
1/4 cup dry white wine⠀
1.5 cups chicken stock, or bone broth ⠀
juice of 1 fresh lemon⠀
zest of one fresh lemon ⠀
10 sprigs of fresh thyme⠀
1 lemon, thinly sliced⠀
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Instructions: ⠀
In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.⠀
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On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.⠀
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Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.⠀
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Heat oil in a large skillet or non stick pan over medium low heat. Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate. ⠀
The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.⠀
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Wipe out the pan with paper towels and return to a medium heat.⠀
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Add in butter, and your minced garlic, then sauté until fragrant just a few minutes. Now pour in your white wine and simmer until reduced by half, about 2-3 minutes. Add in your chickens
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