GLUTEN FREE DAIRY FREE LEMON CHICKEN DELICIOUS !!

December 7, 2014

 

 

 

 

INGREDIENTS:

 

4 boneless skinless chicken breasts cut into 11 or 12 thin slices pounded to be about the same thickness

4 garlic cloves chopped finely

2 eggs for an egg wash

1 cup brown rice flour

½ cup teff flour

¼ teaspoon xanthan gum

1 teaspoon salt

½ teaspoon pepper

Oil for frying, I use canola oil

1 small onion chopped finely

1 cup chicken broth (I use organic)

2 teaspoon chicken paste, or to taste (I use better then bullion organic chicken paste)

½ cup white wine

The juice of one small lemon (adding just enough to taste)

2 tablespoon butter (I use earth balance soy free buttery spread)

2 teaspoons dried parsley to sprinkle over the top when done

 

DIRECTIONS: 

As with all ingredients when cooking gluten free, make sure they are certified gluten free to be sure. 

Mix the brown rice flour, teff flour, salt, pepper and xanthan gum in a bowl, mix it very well.  Break the eggs into a bowl and beat till fluffy. 

Take the chicken and filet them, I can usually get 3 filets out of one chicken breast with one being smaller.  Take the chicken dip it into the egg wash then gently dip it into the flour mixture, you don’t need a lot of flour just enough to coat the chicken. 

Put oil in a skillet set to medium low, I use a 16 inch electric skillet so I can fit 6 breasts at a time.  Start by sautéing the garlic for a few minutes, and then add the onion.  Once the onion is translucent add the chicken pieces that have had the egg wash and have been floured.  Make sure the chicken is cooked all the way through and get’s some nice brown color on the outside.  HINT: do not burn the garlic or onion.  If you see it burning, just take it out and set aside.  Add more oil to the pan if you need to. 

Once all the chicken is cooked, put it in a serving dish with tall sides.  Then to the skillet add the white wine, let it cook down for a few minutes.  Then add the chicken broth and chicken paste.  Make sure you scrap all the browned pieces up from the skillet, they add a wonderful flavor, but if they are burned it doesn’t taste as good so be careful not to burn anything.  Add the juice of one small lemon, I usually add half at a time, then taste it and add the other half if necessary.  You don’t want to over do it.  Add the butter.  Add salt and pepper to taste.  Pour this delicious sauce over the top of the chicken.  Sprinkle the parsley on top to garnish.

 

I usually serve this lemon chicken with rice and a vegetable.  Pouring the sauce over the rice is my favorite!