Chicken Francese
This Chicken Francese is a recipe near and dear to my heart as I used to watch my Mom and Grandmother cook this together when I was a little girl. Of course I had to make my version dairy free, gluten free and alcohol free while still making it so delicious they will be licking the sauce off their plates.
Ingredients
- 6 Chicken Thighs boneless, skinless
- 1 cup Almond Flour
- 3 Eggs
- 2 tablespoon Almond Milk or non dairy milk of choice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ¼ cup Olive Oil
Sauce:
- 2.25 cups Chicken Broth or Bone Broth I like Kettle & Fire
- ¼ cup Ghee I like Fourth & Heart
- 2 tablespoon Arrowroot Flour
- ½ teaspoon Salt
- ¼ cup Apple Cider Vinegar
Garnish:
- 1 Lemon sliced thin
- 2 tablespoon Parsley fresh, chopped
Instructions
- Pat chicken dry with paper towels and place between 2 pieces of parchment
- Pound thighs gently to make them even in thickness
- In a bowl, whisk eggs and almond milk
- In another bowl, mix flour, salt and pepper
- Coat chicken pieces in flour mixture and move to a plate
- Heat oil in large skillet on medium high
- Dip floured chicken pieces in egg mixture and place gently in hot oil
- Cook 5 minutes per side until golden in color and move to a plate
- Remove pan from heat and allow to cool enough so that you can wipe it clean with a paper towel
- Return to heat and add lemon slices and cook till they begin to get a golden color and move to plate
- Melt ghee in pan
- Using a wooden spoon, stir in arrowroot till combined
- Now slowly add half of the chicken broth, stirring constantly
- Add remaining broth and vinegar and turn heat up slightly till sauce begins to simmer
- Return chicken and lemon slices to the pan, lower heat and simmer for 10 minutes
- Sprinkle with parsley
- Enjoy!
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal