Chicken Francese, in my opinion, is the perfect summer entertaining dish. This meal is impressive but surprisingly simple to prepare and is such a crowd pleaser. Typically, Chicken Francese is prepared using all purpose flour. I swapped out all purpose flour for coconut flour and made a few other changes to a traditional recipe. Often when you prepare your own meals, you do not enjoy them quite as much as you do say, at a restaurant or if someone else makes the meal. This meal is definitely the exception to the rule. Because of the butter content, this meal is perfect for anyone on a keto or low carb diet!
What you will need:
2 large chicken breasts
2 tablespoons butter
1/4 cup coconut flour
1/4 cup white wine
1/2 cup chicken stock
salt and pepper
Optional: parsley for garnish
Preheat oven to 300 degrees. Begin by filleting your chicken breasts in half lengthwise. Set aside 2 shallow bowls. In one, add your coconut flour and season well with salt and pepper. In the other, beat your two eggs. Heat a cast iron skillet over medium heat. Add your butter to the pan. Dredge eat piece of chicken in flour, be sure to shake off any excess. Then in egg. Add to pan. Be cautious not to overcrowd your pan as your chicken will not brown. Fry chicken for 5 minutes on each side or until golden brown. Transfer chicken to an oven safe serving dish and place in oven to finish cooking while you prepare the sauce.
De-glaze your pan with white wine. Poor yourself some too, wine not. Add your chicken stock and lemon juice to the pan and whisk together releasing the bits of breading. Allow your sauce to reduce by half, about 10 minutes at a low simmer. Slice the lemon into four thin slices and reserve.
Tale your chicken out of the oven and top each piece with a lemon slice. Pour your reduce sauce over your chicken and place back in the oven for 10-15 minutes to finish cooking. Once your chicken’s juice runs clear, it is ready to enjoy!
Like my serving dish? I love the yellow from the lemon with a pretty blue dish! Pick up yours, here!