Rating: 4.6 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200 degrees F (95 degrees C).

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  • Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.

  • Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.

  • Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.

  • Place chicken in the preheated oven to keep warm.

  • Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

Nutrition Facts

733 calories; protein 36.6g; carbohydrates 14.9g; fat 57.5g; cholesterol 335mg; sodium 1077.8mg. Full Nutrition
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Reviews (8)

10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/07/2020
Excellent recipe family loved it, definitely a keeper. And if you don’t have tapioca flour you can substitute cornstarch - just be sure to use only half as much cornstarch as you would tapioca powder. Arrowroot & flour are another substitute & is usually a 1:1 ratio. I didn’t have tapioca flour so used cornstarch, still turned out great. Read More
(2)
Rating: 5 stars
01/13/2021
I don’t often review a recipe, but this was amazing. My husband went back for seconds. The chicken was moist and the sauce was flavorful. I did add cornstarch to the sauce because I like it a bit thicker and it was really good. Read More
Rating: 5 stars
10/29/2020
So so good! I placed fried chicken on a bed of jovial gluten free capellini and poured the sauce on top. I had to increase the amount of sauce so I added more wine, chicken broth and thickened with a touch of corn starch. I will make again and again. Read More
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Rating: 2 stars
10/07/2020
Looks delicious but I never heard of dipping chicken into flour mixture and then egg without dipping again into the flour mixture. Frying the chicken with a wet egg coat would seem like it would come out with a scrambled egg texture. I’d dip it twice in the flour mixture if I decided to try it. Read More
Rating: 5 stars
10/15/2020
This was really, very good! I didn't have tapioca starch so I subbed 1 tbs corn starch, and I didn't have parsley, so decided to put in 1 1/2 tsp of thyme. I double dredged in egg then flour. I also shook on some red pepper flakes at the end. I will be making this again. Bravo dailygourmet! Read More
Rating: 4 stars
10/11/2020
Super yummy! Sauce came out pretty thin. We served atop spaghetti and broccoli Read More
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Rating: 5 stars
10/22/2020
I made this dish n I must say...it's the bomb...the sauce is fantastic Read More
Rating: 5 stars
10/21/2020
This is an amazing dish! I followed the directions exactly and made no substitutions. I would gladly pay top dollar at a restaurant for a plate this delicious! THANKS to thedailygourmet for making this available! LOVED IT!!!!! Read More