Gluten-Free Chicken Piccata
A bright and tangy Italian classic made gluten-free. Lightly breaded chicken breasts are sautéed to golden perfection, then simmered in a buttery lemon-caper sauce for a fresh and flavorful dinner.
Equipment
- Meat mallet
- Large skillet
- Bowls for dredging
Ingredients
- 2 Boneless, skinless chicken breast sliced horizontally
- 1/2 cup Gluten-free all purpose flour Bob's Red Mills
- 3 tbsp Olive oil
- 2 tbsp Butter
- 1/2 cup White wine
- 1/3 cup Fresh lemon juice
- 1/4 cup Capers rinsed
- 1/4 cup Parsely chopped
- Lemon slices for garnish
- Salt and pepper for taste
Instructions
- Pound chicken cutlets to even thickness (about ½-inch thick).
- Season with salt and pepper on both sides.
- Dredge lightly in gluten-free flour, shaking off excess.
- Heat olive oil over medium-high heat in a large skillet.
- Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add butter to the same pan.
- Stir in white wine and lemon juice, scraping any browned bits.
- Stir in white wine and lemon juice, scraping any browned bits.
- Return chicken to pan and spoon sauce over the cutlets. Simmer for 2 minutes to heat through.
- Garnish with chopped parsley and lemon slices. Serve hot.
Notes
- Serve with gluten-free pasta, mashed potatoes, risotto or a crisp arugula salad.
- For extra richness, swirl in a bit more butter at the end and even when cooking the chicken.