Chicken French--Gluten Free Style

Ingredients:
1 Cup buckwheat flour
pinch of salt and black pepper
6 eggs
2 heaping tablespoons grated Romano cheese
1 1/2 teaspoons dried parsley flakes or 1 tablespoon fresh chopped parsley
2 pounds boneless, skinless chicken breasts
2 cups vegetable oil
2 cups white wine (I use the one with lemon added)
Juice of 1/2 lemon
1 tablesoon chicken base
6 tablespoons butter (if doing dairy free like me then use Earthbalance)

Directions:

In a wide, shallow bowl, mix together flour, salt and pepper. Set aside.
In a medium bowl, whisk together eggs, cheese and parsley. Set side.
Tenderize chicken with ridged surface of meat pounder.
Place chicken between two pieces of wax paper and pound to about 1/4 inch thickness.
Dredge each piece in Gluten Free flour mixture then dip in egg mixture, coating well.
Let chicken sit in egg mixture while heating oil.

In a medium frying pan, heat the oil over High heat until very hot. To check if oil is ready, drip a bit of egg mixture in the oil. If it sizzles before it hits the bottom, it is ready.
Place breasts in a single layer in oil and saute on medium-high heat until golden brown around all of the outside edges, about 2-3 minutes.
Use tongs to make sure the chicken doesn't stick to the bottom of the pan.
Turn each breast and cook another 2 minutes or so, or until breast is golden brown.

Discard oil and move chicken to outside edges of pan. Pour in wine, lemon juice, chicken base and butter. Stir and simmer 3-4 minutes, or until slightly reduced and there is no strong alcohol taste left.

Transfer chicken to a serving plate, cover with sauce and serve immediately.

Makes 4 servings.

We hope you love this recipe and pass it along to your friends. Please feel free to post comments or ask any questions you may have!

Thanks!

Monique and Krista