Last night I was craving the lemon chicken that our local deli serves. It is full of allergens so I decided to make my version with the ingredients I had on hand. My family LOVED it so I thought I’d share. This recipe is free of: milk, egg, sesame, peanuts, tree nuts, shellfish, fish, and soy. Try it and let me know what you think. If you have a recipe you’d like to share, please email it to me at FAEdNetwork@gmail.com and I will post it.
Chicken cutlets (4-8 pieces)
Saltines (may also substitute with saltines, or Ritz crackers)
Olive oil ( 1 cup + 1 tbs)
2 Cups Vegetable Broth ( I use Kitchen Basics. It’s tested for the presence of milk, egg, peanuts, tree nuts, fish, shellfish, and corn)
1 Tbs flour (or corn starch)
2 cups fresh tomatoes (chopped)
1 large clove of garlic
Salt (to taste)
Wash and dry chicken cutlets. Put 1 cup of olive oil in a bowl. Crush the crackers and place in a second bowl.
Swirl 1 Tbs of olive oil into warm skillet (medium heat). Add crushed garlic.
Dip each cutlet into the bowl of olive oil, then coat with crackers by dipping it into the bowl of crackers. Add to skillet. Cook chicken until both sides are crispy, then remove to plate.
When all the cutlets have been cooked, deglaze the pan by adding chicken broth. Blend 1 Tbs of flour into the broth to thicken. Add the chicken back to the skillet. Bring to a slight boil. Add the juice of one lemon, then simmer on low heat for 10 minutes.
Add the cut tomatoes just before serving. Add salt to taste.
You can serve this with rice, couscous, quinoa, or as the stuffing for a sandwich.