Tuscan Lemon Chicken is a gluten-free, lightly battered chicken topped with baby greens and a bright lemon vinaigrette.
I had a version of this chicken at a Trattoria Sostanza in Florence years back and was blown away at their famous butter chicken dish. After our meal, the chef allowed me to come into the kitchen and watch them prepare this dish.
So, this is my quick, homemade and gluten-free version of their recipe!
For the pan-fried battered chicken, you’ll need chicken breasts, finely ground almond flour, coconut flour, arrowroot flour, gelatin, eggs, salt and pepper, butter and olive oil.
This combination of flours and seasonings is a fantastic gluten-free alternative to white flour.
The bright, lemony salad goes on top and for this you’ll need lemons, dijon, salt and pepper, olive oil, baby romaine, and tomatoes.
I love that this is a one-plate meal and can be put on the table in under 30 minutes!
When we dredge chicken, usually we put it in the eggs first and then the flour, but for this recipe, it’s reversed. You put it in the flour first and then the eggs.
The fried chicken has a crisp exterior and tastes so wonderful with the lemon in the viniagrette.
Here are some popular chicken recipes on my site that you might enjoy!
Lemon Tahini Chicken with Green Beans
Butterflied Roast Chicken with Red Onions
Skillet Roasted Chicken with Lemon
Chicken Alfredo Spaghetti Squash Bowls
Tuscan Lemon Chicken
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 4
- Category: main dish
- Diet: Gluten Free
For the chicken:
1 1/2 cups finely ground almond flour
2 tablespoons coconut flour
3 tablespoons arrowroot flour
1 teaspoon grass-fed gelatin
3 eggs, beaten
4 boneless, skinless chicken breasts, pounded into 1/2” thickness
1/2 teaspoon Celtic sea salt
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter
1/4 cup extra virgin olive oil
For the salad:
2 tablespoons lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
5 ounces baby romaine leaves
1 cup halved cherry or grape tomatoes
1 lemon cut into wedges
Instructions
Preheat the oven to 300ºF and adjust the rack to the middle position.
Place the flours and gelatin in shallow pie plate. Pour the beaten eggs into another pie plate. Generously season both sides of all chicken breasts with the sea salt and black pepper. Place the butter and olive oil in a large skillet over medium heat. While the butter and oil heat, dip each chicken breast first in the flour and then the eggs, and then immediately place the chicken into the hot pan. (Yes, this is written correctly! Flour first and then the eggs.)
Pan-fry the chicken about 3 minutes per side, until each side is golden brown. Place a cooling rack on top of a baking pan and lay the chicken breasts on the rack and then place in the oven. Bake the chicken for 7 minutes. You’ll know the chicken is cooked through when a thermometer reads 160º when inserted into the thickest part of the breast.
Meanwhile, combine the lemon juice, mustard, salt and pepper in a small bowl. Slowly pour in the olive oil while whisking constantly to emulsify the oil into the other ingredients. Place the lettuce and tomatoes in a large salad bowl and toss with the dressing.
To serve, place a chicken breast on each of the 4 plates. Squeeze a lemon quarter over each chicken beast and top the chicken with a healthy serving of salad. Serve immediately.
