Paleo Chicken Francaise

We’re rounding out week two at the new casa and I am really digging my new appliances, countertops, and all the natural lighting. Grateful is an understatement, I am so thankful for this home and the memories we’re making here, and the delicious meals I am starting to create. My husband loves chicken francaise, and I happen to be a fan of it as well. I thought about making this a little lighter with cassava flour instead of regular flour, and be mindful of the quality of ingredients I use for the butter/garlic sauce. I’ve been chatting with a girlfriend about the quality of ingredients versus restricting foods altogether. At the end of the day, we make choices with our mouths and forks at least three times a day, so it is vital to know what we consume and where the food comes from.

I started with buying organic chicken breasts, slicing them very thin, and seasoning with a generous amount of fresh cracked black pepper and pink sea salt. Then, using my cassava flour (with a blend of dried parsley, basil, and oregano) I coated each piece and set aside. I love using cassava for cooking because it does not have a taste, and is a 1:1 for all-purpose (or AP) flour. I set the chicken aside and heated up a large skillet.

I used Lucini Italia extra virgin olive oil and it is so delicious and actually Whole30 approved (I don’t follow Whole30 but it’s a good brand of EVOO so I decided to try and will certainly buy again). I added in chicken in batches (I made six cutlets in total) and let them cook until both sides were lightly browned.

Once all the chicken finished cooking, I placed them on a plate and began simmering my sauce. Traditionally, this sauce involves four ingredients: butter, garlic, white cooking wine, and lemon. I added my stick of unsalted butter (leave out to get to room temp!). Once melted, I added sliced lemon to let the citrus blend with the butter. I used 1/4 cup of cooking white wine and a scant amount of chicken stock to add more liquid, Last, I chopped three cloves of garlic and threw into the pan and turned the flame to low. Layer in the cooked chicken cutlets and let sit for a while (maybe 20m) so that the chicken starts to absorb the sauce.

Pair this dish with some pasta (I prefer Banza because I can’t really stomach regular pasta anymore…sad, I know) and fresh veggies; you’ve got yourself a yummy, HEALTHY, and satisfying meal!

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