Moscato Coconut Crusted Chicken Francese

Traditional paleo chicken francese over spaghetti squash & foccacia by Mangia Paleo,👈 click it for her recipe!

Moscato Coconut Crusted Chicken Francese 
*Lisafied Latinafied Chicken Francese*
(Coconut Crusted Adobo Chicken Francese and Buttered Moscato Wine Sauce. Basically)

Chicken Francese is one of my all time favorite dishes that I am super picky with! I love my cutlets TENDER but nice and thin, 1/4 to 1/2 inch thick TOPS (subliminal message Ma!). I made this plate back when my IG & Blog was "Wild Woman Eats" and I was all about that Paleo life, and it was a hit among a group of non gluten free dinner mates. I still love all things paleo, but my passion for exploring the creativity and evolution of the gluten free industry is far greater, and therefore I cannot limit myself to a grain free diet. That said, my personal pantry has remained paleo since I put together this chicken dish almost 5 years ago, and I always love it when a gluten free dish which turns out delicious happens to be paleo, or, simply grain free too! I'm gonna say my Bourbon Creme Chocolate Chip cookies are NOT paleo, however grain free 😉  For this Latinafied version I would make some tostones or plantain buns to mop up all that delicious sauce and definitely serve it over some zoodles 😋 Also, it is very easy to make this a grain free "traditional" chicken francese. Just omit the coconut flakes & adobo, season flour with salt and pepper, swap in your white wine of preference, do no use coconut oil, goodbye Cilantro, helloooo Parsley! Really, there are so many spin offs that you can make with this! My friend is using this recipe & adding his own creative spin for me when I visit! We'll share! Back when I was not gluten free, I learned how to make my favorite homemade chicken francese from The Blissful Table, and it is from this that I eventually developed an adaptation to suit my present dietary needs and preferences.

Ingredients:

🍋4 Chicken Cutlets (pound to about ¼ inch)
🍋4 large eggs (Paleo: Pasture Raised Eggs, i.e. Vital Farms) + 3T of Water to make Egg Wash
🍋¼ Cup of heat stable oil i.e Thrive Algae, Coconut or Avocado Oils @ this time I had used Olive
🍋½ Lemon w Rind Cut into thin rounds
🍋½ Cup of your favorite Moscato
🍋1 Cup of Organic Free Range or Pastured Chicken Broth
🍋1 whole lemon Juiced (1.5 if you like it really lemony)
🍋2 Tablespoons of Pastured Butter or OMGhee (very much recommend this, so worth the $)
🍋¼ Cup of Cilantro, chopped, for garnishing
🍋Adobo to Taste (I bought mine here)
🍋Kuzu Root Starch (optional thickener)

 Flour Blend for Dredging:
  • 3/4 Cup Tapioca Flour
  • 1/2 Cup of Almond Meal/Flour (Honeyville & Bob’s Red Mill are what I normally use) 
  • 1/4 Cup unsweetened organic coconut flakes (1/2 cup if you prefer more coconut)
Beginning Note: The flour blend in this recipe is more than what you would need for 4 pieces of chicken, so begin with half a cup of the flour blend in your dredging plate, add if needed as you go along and put the remaining of the flour blend aside for later use! You can use it to make Coconut Crusted Garlic Scapes or Coconut Crusted anything!

Instructions:
  1. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Season with Adobo to your liking. I lightly coat each side. Alternatively, you can sprinkle it into the flour blend you use in the next step. I prefer rubbing it directly on my meat for more flavor
  2. Give your flour blend a stir and put 1/2 cup of the flour blend in a shallow platter. If adding the adobo during this step, add now and mix with a fork to distribute evenly.
  3. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
  4. Heat the oil over medium-high flame in a large skillet.
  5. Dredge both sides of the chicken cutlets into the flour blend, and then dip them in the egg wash to coat completely, letting the excess drip off.
  6. When the oil is heated up, add the cutlets and fry for 2 minutes on each side until golden.
  7. Remove the chicken cutlets to a large platter and keep warm. You can cover the platter with the dull side of aluminum foil or large pan cover
  8. Add the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
  9. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
  10. *Roll the butter in some tapioca starch and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. * alternative method below
  11. Reduce the heat to medium-low and return the chicken to the pan. Simmer gently for 2 minutes to heat the chicken through. 
  12. Garnish with chopped cilantro before serving and add salt and pepper to taste if desired.
Alternative Method for Step 10
* Since developing this recipe, I have discovered Kuzu Root Starch, which you can find online and some health food and Asian markets. I find this easier to thicken sauce quicker without having to deal with stubborn clumps that won't dissolve. For this alternative method I would reserve 2 teaspoons of your chicken broth and mix 1 teaspoon kuzu root starch while step 9 is in process. Add butter to the simmer and then add your kuzu broth mixture and proceed with step 11.


Potential Accompaniments
By clicking on each suggestion you will be led to a recipe posted by an outside source/blog found on my search which is not affiliated with this blog, but that I myself would like to try (except, I have had many tostones and zoodles already 😋😉)
🍌 Tostones paleo
🍌Zoodles paleo, vegan (sans sauce)











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