Gluten Free Lemon Rosemary Pan-Fried Chicken

By • February 7, 2014 0 Comments

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Author Notes: Guilt Free Fried ChickenTiffany


Serves 4

  • 1 pound Chicken Breast
  • 1 Large Egg
  • 1 tablespoon Milk
  • 2 teaspoons Chopped Fresh Rosemary
  • 2/3 cup Brown Rice Flour
  • 1/2 tablespoon Garlic Powder
  • 2 dashes Salt & Pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Fresh Chopped Parsley
  1. Cut Chicken & Pound out with Mallet to thin slices.
  2. In a Bowl, Mix Egg, Milk & 1 teaspoon finely Rosemary
  3. On a Plate, Mix Brown Rice Flour with Garlic Powder and Salt & Pepper
  4. Dip Chicken Breast into Egg Mix, then Coat with Flour
  5. Heat Extra Virgin Olive Oil in a Medium Pan
  6. Add Chicken to pan on Medium Heat, flipping after side in Oil has browned.
  7. After Flipping Chicken, squeeze fresh lemon juice over & sprinkle with Chopped Rosemary & Fresh Parsley.
  8. Remove from pan when browned.

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