Gluten Free Chicken Piccata with Lemon and Capers
Simple to make and so delicious, you just can't go wrong with this easy gluten free chicken piccata. On top of rice or mashed potatoes, this chicken with lemon, butter and wine sauce is the perfect meal.
Servings: 4
Calories: 503kcal
Ingredients
- 1 pound chicken breast cutlets thinly sliced chicken
- 1/2 cup good quality gluten free flour
- salt
- pepper
- 4 tablespoons olive oil
- 6 tablespoons butter
- 1/2 cup white wine
- 1/3- 1/2 cup lemon juice 1 large juicy lemon
- 1/2 cup chicken stock
- 1/4 cup rinsed capers
- chopped parsley for decoration
Instructions
- Liberally salt and pepper chicken cutlets.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in pan. Use a pan with high sides.
- Dredge chicken in flour.
- Brown first batch of chicken for 2 to 3 minutes per side. Remove and add remaining 2 tablespoons olive oil.
- Brown second batch of chicken for 2 to 3 minutes per side. Remove.
- Deglaze pan with wine. Allow to simmer while continuously scraping bottom for 1 minute.
- Whisk in lemon juice, chicken stock and capers. Check seasoning.
- Add all the chicken back to the pan and simmer for 5 minutes.
- Remove chicken and place in serving dish.
- Whisk in remaining 4 tablespoons of butter.
- Pour sauce over chicken and garnish with parsley.
Notes
- To deglaze a pan. Pour liquid and whisk quickly to pick up any brown bits on the bottom of the pan.
- Cook chicken over medium heat. Gluten free flour can burn quickly.
Nutrition
Calories: 503kcal | Carbohydrates: 17g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 630mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg