This is a family favorite of ours. I don’t know why it didn’t occur to me to make it while we were officially on GAPS. It would have fit in fabulously well once we began including legumes into our diet again. This was the first time I made it with garbanzo fava flour rather than all-purpose, but it turned out beautifully. It’s lemony and light but filling, as it’s “breaded”. The breading is light in itself, however. Just eggs, salt and pepper, and cheese. The lemony sauce makes it perfect for a warm spring day with a slight chilly breeze, exactly the kind of day we had here in the mountains. Unfortunately I served it on a dreary, misty, cold day. It hit the spot and filled our bellies with warmth, like a little bit of sunshine in our gloomy rain-soaked cottage.
1 c flour (I used garbanzo/fava flour to make this dish gluten free)
4 chicken breast halves cut in half lengthwise
1 tsp. Himalayan pink salt
1/2 tsp. pepper
1/2 c. grated parmesan cheese
1/4 c. lemon juice
2 c. chicken broth
1 T butter
Salt & Pepper to taste
With a meat mallet, pound the breasts thin but be careful not to hit them too hard and tear the delicate flesh.
Beat the eggs with the salt, pepper, and cheese to make a batter.
Heat a griddle or iron skillets.
Dredge the chicken pieces in the flour.
Coat with the egg batter.
Cook gently on both sides until golden, but not until the chicken is thoroughly cooked.
Transfer the chicken pieces to a platter.
Heat the chicken broth in a very large Dutch oven or divide it between two skillets. Add the butter.
I’d like to apologize for my gunky chicken stock. I made so much rich bone broth while we were on GAPS that I forgot what clean, strained broth looks like and didn’t realize how messy mine looked in this dish until I saw the picture. I’m slipping. Healthier though, I guess, with all the chicken bits left in. Yuck. And where’s the parsley? Sorry. There’s supposed to be parsley in this dish. It would look much prettier if I hadn’t forgotten. I’m REALLY slipping. I’m going to blame the gloomy cottage on this occasion. 😉
Pour in the lemon juice and add the chicken pieces.
Simmer gently until the liquid is reduced and thickened and the chicken is thoroughly cooked, 8 to 10 minutes.
Place the chicken pieces on a serving platter.
Season and reduce the sauce to taste. Pour over the chicken pieces.
Makes 4 to 8 servings. Though each portion is a half of a chicken breast half, one piece is more than enough to fill up the members of my family. The remaining portions make great leftovers. And I’m not fond of leftovers…except for cold spaghetti…and pizza…and pancakes…pot roast…
OH YUM!! I can’t wait to try this! 🙂
Thanks! I want more. lol
I got a little confused…when you browned the chicken…did you mean to cook the chicken until done or did I miss when the chicken finished cooking? I want to do this meal for my entry!
I’m sorry. I wasn’t very clear on that. I just went and corrected that portion of the post.
After you add the lemon juice to the chicken broth, you also add the in the chicken. It finishes cooking in the lemony liquid as it reduces to a sauce. It doesn’t take long because cooking them on the griddle just about finishes them off.
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