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Chicken Francaise

My family loves dredged chicken pan fried to a delicious crisp. Who knew that flipping the dredging process creates a different result.
Course dinner, Gluten free
Cuisine Chicken, dinner, Gluten free, Italian food, one pan
Keyword Chicken recipes, gluten free, Italian Food,, one pan meal, Pan Frying
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 280kcal
Author Feed Your Soul Too

Ingredients

  • 3 Whole Chicken breasts cut horizontally
  • 3 Whole Eggs beaten
  • 1 Cup Gluten free flour
  • 1/4 Bunch Parsley rough chop
  • 2 Tsp Salt
  • 2 Tsp Lemon pepper
  • 1/4 Cup Canola oil

Instructions

  • Heat the oil in a skillet on medium high heat.
  • Begin by cutting the chicken breasts horizontally. Pound the chicken to 1/4 inch thickness. Season with salt and pepper. Take through the dredging process beginning with the flour. Shake off the excess. Then, dredge through the eggs. Let the excess drip off.
  • Drop into the skillet and cook for 2 - 3 minutes per side. Take out of the pan and let drain on a wire rack. Finish cooking the rest of the chicken. Add to a baking tray. Place in a 275 degree oven and cook for 10 minutes or so.
  • Serve and enjoy!

Notes

Nutrition is an estimate per serving.

Nutrition

Calories: 280kcal | Carbohydrates: 8g | Protein: 29g | Fat: 13g