This is a modified Italian recipe for Chicken Francaise that my mother and I cooked for dinner recently. The original recipe is from Ippolito’s, a wonderful Italian restaurant in Atlanta, GA that we used to frequent. Italian food was always my favorite, but with RA it’s hard to find a recipe that fits within my dietary restrictions.
*This recipe serves two.We tripled everything to feed five people and provide excess broth, which was so delicious!
You will need:
- 2 8-ounce skinless, boneless chicken breasts (pounded flat)
- salt and pepper
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp fresh garlic
- 1/2 ounce chopped sun-dried tomatoes
- 2 ounces fresh spinach
- 2 eggs (beaten) *or egg whites with lactose-free milk
- 1 cup gluten-free flour
- 2 ounces olive oil
- spoon full of capers
- gluten-free noodles *linguini or spaghetti
Combine the wine, chicken broth, lemon juice and set aside. Preheat a 12-inch pan on the stovetop. Add oil to the pan to heat. Season the pounded chicken breasts with salt and pepper. Dredge the chicken first in eggs and then flour.
Once oil is hot, place the chicken breasts in pan and cook on both sides until lightly brown *Do not cook all the way through. Discard half the oil from the pan *if needed. Add a pinch of flour to the remaining oil and chicken. Add entire wine mixture and let simmer until it has reduced by half. Add sun-dried tomatoes, fresh spinach and garlic. Cook until the spinach has wilted.
Serve over your favorite pasta. Ippolito’s suggests linguine, but my gluten-free spaghetti was delicious.