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Gluten Free Chicken Piccata

@GFHomemade  #GlutenFreeHomemade

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Updated March 1, 2016

Gluten Free Chicken Piccata

Tip


Use a vegetable peeler to easily pull capers from their narrow neck bottle.  The brine will neatly drain back into the jar as you lift out the capers.


There’s nothing more luscious than Gluten Free Chicken Piccata, succulent, juicy meat bathed in a piquant sauce provocatively slipping over the tongue, teasing taste buds, its lemony fragrance scintillating the senses.

Your eyes slide heavenward; a sigh escapes your lips and you melt in the awesomeness of this culinary experience.

Mmmm.  It tastes soooo good!

This elegant gourmet dish makes a gorgeous presentation for guests and cooks up quickly to satisfy a hungry family on busy weeknights.

Keep a bottle of capers on the refrigerator shelf to have on hand, because you’ll be making this incredibly easy chicken recipe often!

To make a complete meal with optimum nutrition, serve with buttered brown rice, green beans and peaches, or with Pasta Primavera made with your favorite gluten-free whole grain pasta, a green salad and seasonal fresh fruit.


Gluten Free Chicken Piccata

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Time:  about 45 minutes

Servings:  about 3

Ingredients

  • ½ cup White Gluten Free Flour Blend
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sea salt
  • Dash black pepper
  • 3 chicken breasts, sliced in half crosswise and pounded thin
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, minced
  • 2 tablespoons chopped parsley
  • Chicken stock (optional)
  • 1 lemon, sliced thin
  • Parsley sprigs

Instructions

  1. In a large plastic bag, mix together gluten free flour, poultry seasoning, salt and black pepper.  Dredge chicken pieces in flour mixture.
  2. In a frying pan, heat olive oil until shimmering.
  3. Carefully add dredged chicken pieces to the hot oil.
  4. Cook until golden brown, about 3 to 4 minutes on each side.
  5. Lower the heat to medium.  Push the chicken to the sides and add butter to center of pan.  Add onion and garlic; sauté until onion is translucent.
  6. Over medium high heat, add white wine, lemon juice, capers and chopped parsley, and cook until sauce thickens.  If sauce is too thick or more sauce is desired, add chicken stock or water to taste.
  7. Garnish with lemon slices and parsley sprigs.

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