Dairy-Free Chicken Francese
This Dairy-Free Chicken Francese is a mouthwatering twist on the classic Italian-American dish, thoughtfully crafted for those avoiding dairy without compromising on flavor. Tender chicken breasts are lightly coated in a crispy flour and egg mixture, then pan-fried to golden perfection. A velvety sauce made from chicken broth, unsweetened almond milk, bright lemon juice, and a splash of dry white wine takes center stage, creating a luscious coating that will tantalize your taste buds. Garlic and fresh parsley add aromatic depth, while a cornstarch slurry ensures the sauce achieves a silky consistency without cream. This elegant, restaurant-worthy dish comes together in just 35 minutes, making it an ideal option for weeknight dinners or special occasions. Pair with rice, pasta, or steamed vegetables for a complete dairy-free delight that everyone will savor!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 cup chicken broth
- 0.25 cup lemon juice
- 0.5 cup dry white wine
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 sliced lemon
Instructions
Begin by slicing each chicken breast horizontally into two thinner pieces, resulting in four pieces in total. Use a meat mallet to gently pound the chicken pieces to ensure an even thickness.
Season both sides of each chicken piece with salt and black pepper.
Place the flour in a shallow dish. In another shallow dish, beat the eggs with almond milk until well combined.
Dredge each piece of chicken in the flour, shaking off any excess, then dip it into the egg mixture, letting excess drip off.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces to the skillet and cook until golden brown on each side, about 3-4 minutes per side. Work in batches if necessary. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Pour in the chicken broth, lemon juice, and white wine, deglazing the pan by scraping up any brown bits from the bottom with a wooden spoon.
Bring the mixture to a simmer and let it reduce slightly for about 5 minutes.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir this into the skillet and simmer until the sauce thickens, about 2-3 minutes.
Return the chicken to the skillet, turning to coat each piece in the sauce. Let the chicken simmer gently in the sauce for an additional 3-5 minutes.
Garnish with fresh parsley and lemon slices before serving.
Serve immediately with your choice of side, such as rice, pasta, or steamed vegetables.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 695 mg | 15% | |
*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.
