Chicken Francese With Lemon Sauce (Grain-Free)

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Since my husband is Italian, we enjoy our share of Italian food (healthy Alfredo, yum!). Chicken Frances is another Italian dish that I love (and this is more of a tiger than “breaded chicken”).

This Italian-American dish is believed to have originated from Italian immigrants. Possibly this was in variants of Val Frances, as the whale was too expensive for immigrants in the early American state.

This recipe is a delicious and easy meal for anyone who loves the flavors of Italy.

How to Make Gluten Free Breaded Chicken

Traditional Italian cooking can be heavy on grains (such as pasta and bread) as well as breaded and fried foods. Chicken French is traditionally baked with all-purpose flour, but I wanted to find a way to make this dish cereal-free.

I found that cassava flour works well with changing purpose. It creates a crisp coating that feels like an old-fashioned fried chicken.

Cassava flour comes from the root of yucca (cassava), which is a root vegetable, not a grain. It’s very starchy, so if you’re looking to avoid starch and carbs, it may not work for you. However, very little flour is used for dredging, so I think this recipe may work for people who are trying to eat lower carbs.

I also fry in olive oil or other healthy fats (instead of roasted vegetable oils) so this dish is made with only ingredients that I love to feed my family.

How to make chicken in France

This dish is so easy to make that it has become our favorite Saturday dinner!

First, I dredged the chicken into the cassava flour and then quickly sank it into the beaten egg. Next, I fry it until it turns brown. Finally, I add the other ingredients to the pan to make the white wine sauce of the lemons, return the chicken to the pan, and put the whole thing in the oven to finish cooking.

Then it is time to serve and enjoy

Tasty Sides for Delicious Entry

Here are some ideas for parties to serve with your chicken Francis:

  • Herbs roasted potatoes or sweet potatoes – They are easy to make and can be planted if you like but in season.
  • Knitted Brussels sprouts – Vegetable is always an excellent side dish. This is Brussels sprouts which is why I started doing Brussels sprouts (they are good!).
  • Carrot Corless – This side dish is excellent along with chicken or beef and can be used as a dip or sauce. When I am in the carrot season, I often prepare it for the crowd while cooking. Here is the recipe.
  • Holiday cabbage “potatoes” – I don’t eat white potatoes very often but I make this cabbage-based alternative. It’s great with chicken or beef dishes, and it’s delicious enough that kids enjoy it too.
  • Steamed broccoli – Basic steamed broccoli (or any other vegetable) is an instant choice of side dish. I like to add garlic oil or butter for more flavor.
  • Salted greens One of the nutrient-rich vegetables is green. I love to add some onions and garlic (maybe some herbs and spices), and whatever greens are available. This is how I get a great serving of greens.
  • Garlic romanesco – It’s very similar to a delicious-looking vegetable cabbage (but far more interesting!) And is a great choice for adding a feeling of pleasure to the meal. Here’s how to make it.
  • Instant Pot Mushroom Risotto – This easy risotto makes a great side dish for chicken and can be made quickly in a quick dish.
  • Made of asparagus – Easy and delicious, asparagus always makes the plate look extra special. Fry and try.

Throw the convention and try to make multiple vegetables! Let’s make a pile of green plates on our plates!

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Chicken French recipe

A delicious Italian American dish of cassava bread chicken brewed together in a lemon, butter, garlic and white wine sauce.

the meal American, Italian


  • Heat the oven to 350 ° F.

  • Put the cassava flour in a small bowl or shallow dish.

  • In another bowl, beat the eggs.

  • Dry the chicken and add it to the cassava flour.

  • Dip it in the beaten eggs.

  • Heat the oil in a large skillet over medium-high heat.

  • When hot, brown the chicken on both sides.

  • Remove the chicken from the skillet and set aside.

  • In the skillet, combine the wine, broth, parsley, salt, pepper, butter, and lemon juice and stir.

  • When the butter has melted, stir in the jar or cornstarch and stir until it begins to thicken.

  • If the skillet is safe from the oven, add the chicken back and coat both sides. If not, place the chicken in a 9 x 13 baking dish and pour the wine sauce over it.

  • Bake for 15 minutes until the chicken is fully cooked.


We want to serve it more than rice or cabbage rice to soak the lemon sauce.


Service: 1Breast | Calories: 414kcal | Carbohydrates: 15Yes | Protein: 30Yes | Fat: 24Yes | Fats fat: 9Yes | Cholesterol: 185Magra | Sodium: 883Magra | Potassium: 646Magra | Fiber: 2Yes | Sugar: 2Yes | Vitamin A: 507IU | Vitamin C: 30Magra | Calcium: 54Magra | Iron: 2Magra

What’s your favorite homemade Italian dish?

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