Did everyone enjoy their yummy gluten free Valentine’s dinner, well if not their is still time to have one.
Here’s one that you will love I sure did. Thanks to my amazing husband who made it for me on Valentine’s day.

Ingredients: serving for 4

-3 pcs. chicken cutlets
-10 eggs scrambled
-2 1/2 cups cornstarch
-salt and pepper to taste
-onion powder to taste
-garlic powder to taste
-3 bowls empty
-oil
-frying pan

Procedure:
Filet the chicken and then cut each piece in half.
Set your bowl’s put filet chicken in one, place cornstarch in another, and eggs in another.
Take half the egg mixture and pour it on the chicken leave rest in bowl. Take the cornstarch and season it with salt, pepper, garlic powder, and onion powder to taste. Pour some oil in frying pan enough to cover the bottom and get hot.
Dip the chicken in the cornstarch and coat both sides then take it out dip it in the egg mixture, then take it out and dip it back in the cornstarch bowl again, and then back in egg mixture again and coat and then into frying pan. Brown both sides and then pull out and put on cookie sheet. The chicken should be fully cooked.

Now the yummy sauce for it!

Francaise Sauce
Ingredients:
-2 TBS Butter
-1 1/2 TBS chicken base or 4 bouillon cubes
-1 1/2 TBS of lemon juice
-2 TBS white wine
-2 cups water
-2 TBS cornstarch
-2 TBS chopped parsley

Procedure:
Take a small pot melt butter and chicken base (or bouillon). Then add wine and simmer a minute. Add lemon juice and water and bring to a boil taste it see if it needs any more wine, lemon juice or base. You should be able to taste the wine a lemon but not over powering. Put the cornstarch in a measuring cup and add just a little water to it and mix it up to make a slurry with a spoon. Bring sauce to a boil and take a whisk and slowly little at a time pour in the slurry cornstarch in to the sauce to thicken it. Let simmer a bit then check it to see if its thick enough should coat back of spoon and then its done.

Place chicken on plate and pour some sauce over it and sprinkle with chopped parsley.
And Enjoy!
We had this with roasted sweet potatoe wedges and creamed spinach it was delicious and all gluten free of course!