Saturday, July 3, 2010

30 Day Gluten Free Quick & Easy Meals: Day 27 - Vicky's Chicken with Lemon & Parsley

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
Directions:
  1. Grate the rind of the lemon and peel the lemon and thinly slice the flesh. Set aside.
  2. 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.
  3. Coat chicken strips in the flour and toss to combine. Shake off excess flour.
  4. Heat another tbsp of olive oil over medium heat and fry half the chicken strips until lightly browned. Repeat with the remaining chicken strips.
  5. Increase the heat to medium-high and add the onions back in.
  6. Add wine then simmer for 2 minutes, until alcohol has evaporated.
  7. Pour in the chicken stock, lemon zest and flesh. Simmer for another 2-3 minutes or until liquid has reduced by half.
  8. 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:


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!


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2 comments:

  1. I've been following your luscious baked goods for some time, Vicki, so to see a main meal is a surprise. ;-) But, you did well ... chicken, wine, stock, lemon, and parsley--a classic dish. I'll be referring to this one the next time I have some chicken that needs a recipe. :-)

    Thank you, Vicki!

    Shirley

    ReplyDelete
  2. What a simple, but delicious dish! Yum!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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