GLUTEN FREE CHICKEN FRENCH

 GLUTEN FREE CHICKEN FRENCH

 Chicken cutlets: One package thinly sliced organic chicken breasts, 1 cup cassava flour,  1 tbs each salt, pepper, paprika, garlic powder & parsley. Extra salt & pepper.

Sauce: 1/2 stick butter, 4 cloves minced garlic, 1/2 cup white wine, 1/2 cup lemon juice, 1 cup chicken stock, 1/2 tsp black pepper

1 jar of artichoke hearts

Light olive oil,  fresh parsley

First I mix the herbs with the flour. Then I rinse off the chicken, pat it dry, sprinkle salt & pepper on each piece and then dip in the flour mix.

I like to put the chicken back in the fridge for one hour so the flour sets up. 

Meanwhile, make your sauce, taste it and adjust it to your liking. When it tastes good, drain the artichokes and add them to the mix. 

Fry the chicken in the oil for 3-5 minutes per side, put on another plate, add the sauce and garnish with fresh parsley.