Welcome to 30 Days Gluten Free Quick & Easy Meals!Today's post is written by Vicky author of the blog, Gluten Free Sweets by Vicky.
Day 27 - Vicky's Pan Fried Chicken with Lemon & Parsley
It was a Wednesday when my friends decided that they were coming over for an afternoon of board games and chocolate cupcakes on the weekend. Great for them, and luckily I have the perfect cupcake recipe to impress but what about food- the actual savoury type?
Now you may or may not know that I’m more of the sugar, flour and eggs baking sort of girl. So to have lunch ready in a snap is practically unheard of. And yet, here I was, offering to feed everyone. It’s like suicide with a side of roasted potato and sour cream.
Then, doing what any other food obsessed person would do, I resorted to old copies of Delicious.
There it was, in all its dog-eared glory, a recipe that promised to be both creamy without the cream and tasty without the fancy ingredients. I decided I couldn’t get any luckier than this, and luckily, my friends said the same. And if you’re in a spot for dessert, head over to Sweets By Vicky for some good finds.
Pan Fried Chicken with Lemon and Parsley
(adapted by Sweets by Vicky from Delicious. December 2009/January 2010)
Serves 2-4
- 1 lemon
- 4 tbsp olive oil
- 1 onion, thinly sliced
- ¼ cup gluten free flour blend* seasoned with salt and pepper
- 2 x 200g chicken breast fillets, sliced into 5 mm strips
- ½ cup dry white wine
- ½ cup chicken stock
- 2 tsp caster sugar
- 3 tbsp roughly chopped flat-leaf parsley
- Grate the rind of the lemon and peel the lemon and thinly slice the flesh. Set aside.
- Heat the olive oil in a frying pan and sauté onions until translucent and lightly browned. If onions look dry, add 1-2 tsp of water. Remove from pan.
- Coat chicken strips in the flour and toss to combine. Shake off excess flour.
- Heat another tbsp of olive oil over medium heat and fry half the chicken strips until lightly browned. Repeat with the remaining chicken strips.
- Increase the heat to medium-high and add the onions back in.
- Add wine then simmer for 2 minutes, until alcohol has evaporated.
- Pour in the chicken stock, lemon zest and flesh. Simmer for another 2-3 minutes or until liquid has reduced by half.
- Season to taste with salt and pepper. Add in the parsley, give the chicken a quick mix and serve atop a bed of jasmine rice or gluten free pasta, accompanied with steamed broccoli.
* All purpose gluten free flours are available at many grocery stores, just a few examples of different brands are:
- Bob's Red Mill all purpose gluten free flour
- Gluten Free Pantry's all purpose flour
- Authentic Foods all purpose gluten free flour blend
- Montina Gluten free all purpose baking mix
- Hodgson Mills all purpose gluten free baking flour
- Arrowhead Mill all purpose gluten free baking mix
About Vicky"I'm turning 22 soon, and have been in love with sweet things for the longest time. Currently I'm interning with a magazine (in Singapore) and am preparing to move back to Melbourne to be with my boyfriend of four years! :)
I'm a terrible shopaholic at heart but it's worst when I'm at the grocery store. And I really think everything is best served with a scoop of laughter on the top."
Please check out Vicky's super cute blog at Gluten Free Sweets By Vicky.
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Stay tuned for Day 28 in 30 Days Gluten Free Quick & Easy Meals. Tomorrow Jessica from ATX Gluten Free will be sharing a wonderful, super delicious recipe especially for July 4th!
I'm a terrible shopaholic at heart but it's worst when I'm at the grocery store. And I really think everything is best served with a scoop of laughter on the top."
Please check out Vicky's super cute blog at Gluten Free Sweets By Vicky.
*********
Stay tuned for Day 28 in 30 Days Gluten Free Quick & Easy Meals. Tomorrow Jessica from ATX Gluten Free will be sharing a wonderful, super delicious recipe especially for July 4th!
