Lemony Chicken Francese with Shallot Tarragon Sauce
Serves 4
3 Tablespoons unsalted butter, divided
1 medium shallot, minced
1 Tablespoon white rice flour, brown rice flour or gluten free all purpose flour blend
1/3 cup dry vermouth or dry white wine, such as Sauvignon Blanc
Lemon juice from 2 fresh lemons, seeds removed (about 1/3 cup)
1 can (14.5 ounce size) low sodium chicken broth
2 teaspoons capers, rinsed and drained, chopped fine
kosher salt and freshly ground black pepper to taste
1 cup gluten free all purpose flour blend or white rice flour
1 Tablespoon gluten free corn starch
1 teaspoon kosher salt and fresh ground black pepper to taste
2 large eggs
1 Tablespoon milk
2 boneless skinless chicken breasts, trimmed of an excess fat, halved horizontally and pounded flat to 1/4 inch thick
2 Tablespoons unsalted butter, divided
2 Tablespoons olive oil, divided
1 Tablespoon minced fresh tarragon leaves
1 Tablespoon minced fresh Italian flat leaf parsley leaves
1. Make the Sauce: Heat a tablespoon of butter in a large skillet over medium heat. Cook shallot until it starts to soften, about 2 minutes, stirring often. Add flour and stir to make a roux, about 1 minute. (Flour will darken) Add wine, lemon juice and chicken broth and bring to a boil while you whisk continuously. Reduce heat to a medium simmmer and reduce liquid to about 1 1/2 cups, 20 minutes or so. Strain sauce to remove solids and return to saucepan. Set aside.
2. Preheat Oven: Warm oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place that in the oven.
3. Prep Coatings: Lightly whisk together 1 cup gluten free flour, corn starch, salt and pepper in a shallow dish. In another shallow dish, lightly beat eggs and milk together.
4. Heat Skillet: Heat 1/2 of butter and 1/2 of oil in a large non-stick skillet.
5. Dredge Chicken: Working with 1 piece at a time, dredge the chicken breast piece in the flour and coat both sides. Then dredge in the egg, tossing to coat on both sides. Dredge again in flour mixture and set aside. Repeat with another piece of chicken.
6. Cook Chicken: Cook chicken pieces, 2 at a time, until well browned, about 2 minutes, then flip and cook for another minute on the other side. Place on wire rack in warm oven. Wipe out skillet and repeat with the other 2 pieces of chicken. Wipe skillet clean with a paper towel when done.
7. Finish Sauce: Place sauce in clean skillet and warm over low heat for a few minutes. Add remaining butter and tarragon and whisk to combine. Season with salt and pepper to taste.
8. Finish Chicken & Serve: Add chicken pieces, one at a time, tossing to coat on both sides. Place coated chicken pieces on a large platter, pour remaining sauce over chicken, and sprinkle with parsley. Enjoy!
