Dairy-Free Chicken Francaise
Elevate your dinner menu with this Dairy-Free Chicken Francaise—a light and flavorful twist on the classic Italian-American dish. Perfectly tender chicken breasts are coated in a golden, egg-washed crust and simmered in a zesty lemon and white wine sauce, made creamy without the use of dairy, thanks to almond milk and cornstarch. This recipe shines with its balance of bold citrus, aromatic garlic, and a touch of fresh parsley, creating a restaurant-quality meal that's completely dairy-free. Ready in just 40 minutes, it's an easy yet elegant entrée ideal for weeknight dinners or special gatherings. Pair it with your favorite steamed vegetables, pasta, or rice to soak up the tangy, luscious sauce. Dairy-free, gluten-optional, and irresistibly delicious, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons almond milk
- 3 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 1 large lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 optional lemon slices
Instructions
Pound the chicken breasts to about 1/2 inch thickness.
Season both sides of the chicken with salt and pepper.
Place the flour in a shallow dish and dredge each chicken breast, shaking off any excess.
In another shallow dish, beat the eggs and almond milk together.
Dip the floured chicken in the egg mixture, ensuring they are well coated.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer for about 2-3 minutes to reduce slightly.
Add the chicken broth and lemon juice, stirring to combine.
In a small bowl, mix cornstarch with cold water to form a slurry.
Slowly stir the cornstarch mixture into the skillet to thicken the sauce slightly.
Return the chicken to the skillet and simmer for another 3-4 minutes, spooning the sauce over the chicken.
Garnish with chopped parsley and if desired, lemon slices.
Serve hot, with the sauce over the chicken.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2455 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
