1/2 cup Gluten Free Flour*
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried basil
1/4 tsp ground onion powder
1/4 tsp ground garlic powder
10 chicken cutlets**
2 tsp olive oil
1/2 cup vegan friendly white wine***
1 cup low sodium, fat free gluten free chicken broth
1/4 cup lemon juice
2 tsp minced garlic
2 tbsp vegan soy free “butter”
1. Mix the flour with the oregano, pepper, thyme, basil, onion powder and garlic powder.
2. Coat both sides of the chicken cutlets with the flour, making sure to shake off any excess and stack them on a plate.
3. Heat 2 tsp of olive oil in a large skillet over medium heat and add the chicken cutlets.
4. Brown the cutlets one minute on each side and place back onto your plate.
5. Deglaze your pan with the white wine and cook until the wine is almost gone.
6. Mix the chicken broth with the lemon juice and garlic. Add to the wine in the pan.
7. Add the cutlets back into the pan and cook for one to two minutes on each side until the chicken is cooked through.
8. Remove the cutlets to a warming dish, and add the “butter” to the sauce left in the pan.
9. Cook the sauce until it’s reduced a bit and thicker. Pour over the chicken.
* I like to use a garbanzo bean flour, but you can use whatever type you prefer. If you have no wheat or gluten issues, use 100% whole wheat flour.
** I rarely actually buy cutlets because they’re more expensive. I keep frozen chicken breast in the freezer which I defrost only partially, then cut into half both lengthwise and widthwise so I have cutlet sized chicken. (Because the chicken breasts they sell these days are so large, you can do this. If you buy normal sized chicken breasts, you should only cut them widthwise so you don’t have tiny portions.)
*** If you go to vegnews.com or barnivore.com, you can find lists of wines not contaminated with casein.