Gluten & Dairy Free, Chicken Francese

4 Organic skinless, boneless, chicken breasts, pounded thin (about ¼” thick)

Brown rice or Almond flour

2 Large eggs, whisked in a bowl

½ Cup of unsweetened almond milk

2 Small or one large garlic clove, minced

3 Tablespoons of non-dairy butter (I like Earth’s Balance) or cold-pressed extra virgin coconut oil if you want to add some sweetness to counteract the sour of the lemon

½ Cup high quality dry white wine (I used pinot grigio)

1 Cup vegetable stock or broth

½ Lemon, juiced

4 to 6 Slices of lemon to garnish

¼ Cup chopped fresh Italian parsley

Celtic sea salt and freshly ground black to taste

Have 3 bowls: 1 for almond milk, 1 for eggs, 1 for rice flour

Have 2 pans: 1 for sauce, 1 for chicken

Directions at thebalancedbeauty.com

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