Gluten Free Lemon Rosemary Pan-Fried Chicken

• 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.

chicken, egg, milk, rosemary, brown rice flour, garlic, salt, olive oil, parsley

Taken from food52.com/recipes/26599-gluten-free-lemon-rosemary-pan-fried-chicken (may not work)