Dairy-Free Chicken Francese

Transform your weeknight dinner with this mouthwatering Dairy-Free Chicken Francese, a lighter twist on the classic Italian favorite. Featuring tender, pan-seared chicken cutlets coated in a golden, egg-washed crust, this recipe skips the heavy cream without compromising on flavor. A velvety lemon-wine sauce, thickened with cornstarch and infused with hints of fresh garlic and parsley, ensures every bite is zesty, savory, and utterly satisfying. Perfect for those seeking a dairy-free option, this dish pairs beautifully with steamed vegetables, pasta, or rice for a well-rounded, family-friendly meal. Ready in just 35 minutes, this elegant yet easy recipe is destined to be your new go-to for special occasions or weeknight indulgence.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Season both sides of each chicken piece with salt and black pepper.

Step 3

Place the flour in a shallow dish. In another shallow dish, beat the eggs with almond milk until well combined.

Step 4

Dredge each piece of chicken in the flour, shaking off any excess, then dip it into the egg mixture, letting excess drip off.

Step 5

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.

Step 6

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.

Step 7

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.

Step 8

Bring the mixture to a simmer and let it reduce slightly for about 5 minutes.

Step 9

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.

Step 10

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.

Step 11

Garnish with fresh parsley and lemon slices before serving.

Step 12

Serve immediately with your choice of side, such as rice, pasta, or steamed vegetables.

Nutrition Facts

Serving size	(1079.8g)

Amount per serving	% Daily Value*
Calories	1366.9

Total Fat 51.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 658mg	0%
Sodium 3362.9mg	0%
Total Carbohydrate 66.3g	0%
Dietary Fiber 3.1g	0%
Total Sugars 3.9g
Protein 130.4g	0%

Vitamin D 104.0IU	0%
Calcium 266.7mg	0%
Iron 9.4mg	0%
Potassium 695.0mg	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: 37.1%

Protein: 41.7%

Carbs: 21.2%