Dairy-Free Chicken Francaise

Elevate your weeknight dinner game with this luscious Dairy-Free Chicken Francaise, a lightened-up twist on the classic French-American favorite. This recipe swaps out heavy cream and butter for almond milk and olive oil, creating a velvety, lemon-infused sauce that’s both dairy-free and utterly delicious. Perfectly golden chicken breasts, dredged in flour and a dairy-free egg wash, are pan-seared to juicy perfection and simmered in a savory blend of white wine, garlic, and chicken broth, brightened with fresh lemon juice and parsley. Ready in just 40 minutes, this elegant dish is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve it with roasted veggies or a side of gluten-free pasta for a wholesome, satisfying feast!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Pound the chicken breasts to about 1/2 inch thickness.

Step 2

Season both sides of the chicken with salt and pepper.

Step 3

Place the flour in a shallow dish and dredge each chicken breast, shaking off any excess.

Step 4

In another shallow dish, beat the eggs and almond milk together.

Step 5

Dip the floured chicken in the egg mixture, ensuring they are well coated.

Step 6

Heat olive oil in a large skillet over medium-high heat.

Step 7

Add the chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside.

Step 8

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.

Step 9

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.

Step 10

Add the chicken broth and lemon juice, stirring to combine.

Step 11

In a small bowl, mix cornstarch with cold water to form a slurry.

Step 12

Slowly stir the cornstarch mixture into the skillet to thicken the sauce slightly.

Step 13

Return the chicken to the skillet and simmer for another 3-4 minutes, spooning the sauce over the chicken.

Step 14

Garnish with chopped parsley and if desired, lemon slices.

Step 15

Serve hot, with the sauce over the chicken.

Nutrition Facts

Serving size	(1405.1g)

Amount per serving	% Daily Value*
Calories	2075.6

Total Fat 77.9g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 963.6mg	0%
Sodium 2424.8mg	0%
Total Carbohydrate 68.6g	0%
Dietary Fiber 3.0g	0%
Total Sugars 6.2g
Protein 239.2g	0%

Vitamin D 98.7IU	0%
Calcium 269.3mg	0%
Iron 13.1mg	0%
Potassium 2455.2mg	0%

*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.

Source of Calories

Fat: 36.3%

Protein: 49.5%

Carbs: 14.2%