Chicken Francaise with Lemon Sauce
Chicken Cutlets made with no grains and a Lemon Sauce
Servings: 4 servings
Ingredients
- 4 boneless chicken breasts
- 4 eggs
- 1/3 cup pecorino romano see notes for options
- 2 tablespoons finely chopped parsley
- 3 tablespoons water
- Salt and freshly ground black pepper
- 1/2 lemon thinly sliced in rounds
Lemon Sauce
- 1/2 lemon for juice
- 1/2 lemon for thin lemon slices.
- 1 cup chicken broth
- 1/2 cup dry white wine
- butter
- 1/2 teaspoon xanthan gum or see notes for option
Instructions
Chicken Cutlets
- Pound chicken to flatten cutlets. Season with salt and pepper.
- Place pecorino and half parsley in a dish for dredging.
- Beat eggs. Season with salt.
- Heat avocado oil in large frying pan.
- Dip chicken into cheese, followed by egg.
- Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.
Lemon Sauce
- Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
- At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley
Notes
You can dredge chicken francaise in flour before egg dip.
You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.
Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel.