Chicken Franchese ~ Grain Free

Updated: May 27


A Healthy variation to a classic dish. This is one of the first recipes my father taught me. Pair with mashed parsnips, or potatoes in autumn. Beautiful squash with fresh basil in Summer.


Youtube Cooking Class Below ~ Season: All Prep time: 15 minutes

Cook time: 10 minutes


Almond flour keeps these savory dish low in carbs, not in flavor.


4 boneless ,skinless chicken breast cutlets (pounded)

2 1/2 lemons, juice of 1 lemon and 1 sliced ( the 1/2 sliced for garnish)

1/2 cup fresh parsley, chopped

1/2 cup white wine

Sea salt

1/2 cup homemade chicken or vegetable stock

1/2 stick unsalted butter, cut into slices 1cup Almond flour for dredging

2 eggs , beaten

Fresh ground pepper

Olive oil for frying




1. Place the chicken breasts side by side on a cutting board and lay a piece of parchment or wax paper over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick or slightly thinner. A rolling pin works well.


2. Season the cutlets with salt and pepper on both sides..Dredge both sides of the chicken cutlets in the flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Dredge again in flour. When the oil is nice and hot, add the cutlets and fry for 2-3 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.


3. Toss the lemon slices into the same pan and cook for 1 to 2 minutes, until fragrant and caramelized, scraping up any brown bits with a wooden spoon. Add the wine to the pan to deglaze. Immediately add the broth, and lemon juice, simmer for 5 minutes.

Add Butter sprinkled with arrowroot or tapioca flour. Swirl the pan around, and reduce the sauce slightly. Takes about 3 minutes. Add cooked chicken , and spoon sauce over the chicken. Sprinkle with chopped parsley and serve.


Cooks note: I like to pair it with seasonal vegetables. In summer Squash is wonderful. Add some fresh basil leaves, or majoram. A pile of spinach, simply sauted in lots of thinly shaved garlic and good olive oil. Finish with a squeeze of fresh lemon juice and a pinch of salt...



Cooks Note: If not using homemade stock, use Pacific organic chicken stock. Add some fresh herbs and bay leave. Simmer for 5 minutes.







©2018 by Laurie Richardone

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