Chicken Piccata (GF)

Chicken piccata is one of my all time favorite chicken dishes, but I could never get it out since usually it is made with gluten. For that reason I started making it for myself, and you would never believe that is gluten free, and as easy as it is to make. This whole dish can be made in under 15 minutes, but tastes like it took hours because it is that good!

Chicken Piccata is a classic Italian dish that’s quick, easy, and packed with flavor. If you’re looking for a recipe that’s perfect for busy weeknights but still delicious enough to impress your dinner guests, this is the one.

Tips for Making the Perfect Chicken Piccata:

• Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly. I even like to halve chicken breasts in half and then pound thinly.
• Use freshly squeezed lemon juice for the best flavor. In this recipe I quarter a lemon and cut into triangle and add that to the sauce for extra flavor and texture.
• Be sure to drain the capers before adding them to the pan, they will be VERY salty otherwise.
• Use cold butter in the sauce so it properly emulsifies

This recipe is super easy, lean and healthy since we use chicken breast, quick to make, and packed with tons of flavor. Let me know how you like it and tag me @kellyscleankitchen on Instagram with your creations!

Ingredients:

• 2 chicken breasts
• salt and pepper
• 1/2 cup GF flour or arrowroot powder
• 4 tbsp butter, diced and cold
• 2 shallots, chopped
• 1 lemon, halved, quartered and thinly sliced into triangles
• 8 garlic cloves, minced
• 1 cup chicken stock
• 1 tbsp capers
• parsley, minced for garnish

Preparation:

STEP 1.

Prepare the chicken breast by slicing in half, and with a meat mallet, pound until it is very thin, around 1/4 inch. Salt and pepper on both sides. Add the flour to a bowl and coat the chicken on both sides.

STEP 2.

In a stainless steel pan over medium heat, add avocado oil. Once hot, pan sear the chicken, working in batches to not overcrowd the pan. Sear 3 minutes per side, or until golden brown. Remove from the pan and set aside.

STEP 3.

In the same pan over medium heat, add 1 tbsp of butter. Add the shallots and sliced lemon and saute until translucent, salting as you go, around 3-5 minutes. Add minced garlic and saute another 1 minute. Add the chicken stock, scraping up any brown bits off the bottom of the pan, and bring up to a simmer. Reduce by half.

STEP 4.

Once the stock is thickened, turn the heat to low and stir in the capers and remaining cold butter to emulsify and make creamy. Once it is incorporated and thickened, serve over the chicken and top with parsley.