Gluten Free Lemon Rosemary Pan-Fried Chicken

1. 1

   Cut Chicken & Pound out with Mallet to thin slices.

2. 2

   In a Bowl, Mix Egg, Milk & 1 teaspoon finely Rosemary

3. 3

   On a Plate, Mix Brown Rice Flour with Garlic Powder and Salt & Pepper

4. 4

   Dip Chicken Breast into Egg Mix, then Coat with Flour

5. 5

   Heat Extra Virgin Olive Oil in a Medium Pan

6. 6

   Add Chicken to pan on Medium Heat, flipping after side in Oil has browned.

7. 7

   After Flipping Chicken, squeeze fresh lemon juice over & sprinkle with Chopped Rosemary & Fresh Parsley.

8. 8

   Remove from pan when browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.