Chicken Piccata has become one of my favorite dishes to make! Years ago, I was having a family get together and had planned to serve a left over pork tenderloin that I froze to use later. So I pulled it out and popped it in the over to reheat. The pork tenderloin had originally turned out so good and delicious, that I was very excited to serve it for our family meal.
I was busy making all of the sides and setting the table because everyone was coming very soon. When I opened the oven, all I saw was a dried up pork tenderloin. I was so disappointed and immediately frazzled.
What was I going to do? Everyone would be there in minutes. I looked inside the fridge and saw that I had a package of chicken. So I quickly pulled out a favorite Giada cookbook and started looking up chicken dishes. I wanted one that was quick, easy, and of course one that had all of the ingredients in it that I had on hand.
Quickly I settled on Chicken Piccata. I had never eaten eat it nor had I ever made it. But I had almost all of the ingredients. So I gathered them up and whipped it up. It was quick and easy. It ended up being a delicious dish! I really loved it! So it became something I knew that I could make if I was ever in a pinch.
So over the years, I have made it when I am craving an easy but delicious chicken dish and when I need something in a hurry. I love the lemon and tangy sauce that this makes! It is simply divine!
Now that we have to eat gluten free, I make it using all of my gluten free ingredients and it is just as good! Gluten free flour, gluten free chicken broth, and gluten free capers are all you need to make this dish one that anyone with Celiac disease or gluten issues can eat!
First get out all of the ingredients. You can used thin cut chicken breasts or tenderloins. Season them with salt and pepper. On a paper plate, put 1/3 cup gluten free flour. Dredge the chicken in the gluten free flour to coat both sides.
In a skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. When it is sizzling, add the chicken and cook on each side for 2-3 minutes, or just until brown. Remove chicken and put it on another plate. When all the of the chicken is cooked, remove it from the pan and put it on another plate.
Pour the chicken broth and lemon juice into the pan and deglaze it. Add the rest of the butter and olive oil to the pan. Put in the capers. Cook on medium heat until boiling. Add the chicken back in and cook for another 5 minutes until the chicken is cooked through.
When finished, put chicken on serving plate and pour the sauce over the chicken. Add the parsley if desired. Viola! A quick and easy dish that has this delicious sauce that tastes so decadent because of the oil and butter! The lemon juice makes the sauce a bit tangy and the capers add some extra saltiness! Your Gluten Free Lemon Chicken Piccata is done! Serve and enjoy!
I recently made the dish again and served it over fettuccini noodles. It was delicious! My Gluten Free Lemon Chicken Piccata looked like I brought it home from a restaurant! SO good!
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
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- 4 thinly sliced chicken breast cutlets or 6-8 tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup gluten free all purpose flour
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2/3 cup low sodium gluten free chicken broth bone broth can be used too
- 1/4 cup fresh lemon juice from 1 large or 2 small lemons
- 1/4 cup gluten free capers (rinse or just add juice for extra saltiness)
- 1-2 tablespoons chopped flat leaf parsley optional
Ingredients
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- In large skillet add 2 tablespoons of olive oil and 2 tablespoons of butter. Let the pan heat up.
- In a bowl or a plate, add salt and pepper to the gluten free flour.
- Dredge the chicken breast cutlets in the gluten free flour and put them into the pan. Cook chicken cutlets on each side about 2-3 minutes, or until brown.
- Once the chicken cutlets are cooked for 2-3 minutes on each side, remove them and set aside. Add the chicken broth and lemon juice to deglaze the pan. Put in the capers. Add the other tablespoon of oil and butter. Once the broth is boiling, put on medium heat and add chicken cutlets back in.
- Cook for about 5 more minutes or until the chicken is cooked through.
- Remove chicken and place on a serving plate. Pour the sauce over the chicken and garnish with parsley if wanted.
- I served over gluten free fettuccini noodles. It was delish!
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