Gluten Free Chicken Piccata Recipe

SERVES 2 Served with steamed broccoli and rice, this is GFF editor Erika Lenkert’s most trusted family meal. It takes less than 20 minutes from start to finish, and my daughter, Viva, who’s not the biggest fan of animal protein, goes for it every time.

2 tablespoons cornstarch
1⁄2 teaspoon kosher salt
Freshly ground pepper
2 small boneless, skinless chicken breasts,pounded to a 1⁄2-inch thickness
1 tablespoon olive oil
5 tablespoons unsalted butter
1⁄4 cup dry white wine
1⁄4 cup capers
Juice of 1⁄2 lemon
1 teaspoon minced Italian parsley, for garnish (optional)

Combine the cornstarch, salt, and a pinch of pepper in a small bowl, and pour the mixture onto a plate. Dredge the chicken breasts in the mixture. Heat the olive oil in a large sauté pan over medium-high heat, add 1 tablespoon butter and the chicken breasts, and sauté for 3 minutes or until lightly browned on one side. Flip the chicken and sauté for 3 minutes on the other side. Remove the chicken and reserve. Keep the pan over medium-high heat and add the remaining 4 tablespoons of butter and the white wine and let it simmer and reduce by half, 2 to 4 minutes. Add the capers and lemon juice and stir to combine. Season with salt to taste, return the chicken to the pan to coat with the sauce, and serve.

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8 Comments on “Gluten Free Chicken Piccata Recipe”

  1. This was amazingly delicious. I do not have to be gluten free…I just did not have white flour. I will definitely make it again. Thank you!

  2. Absolutely delicious! We started dinner at 6:15 and were eating by 7. Fast! This is something I will make again and again. It’s especially easy if you buy thin sliced chicken breasts. No pounding! And I always have the ingredients. Thank you for a great recipe.

  3. Love this recipe so much! I’ve been adding marinated artichoke hearts to the dish, it’s really amazing.

  4. I made this tonight and added more butter, wine and lemon juice because I was putting the chicken on a bed of farfalle pasta. Your recipe was so easy to follow and absolutely delicious! I had my brother over for dinner and he kept commenting on how good it was. I used pounded boneless skinless chicken thighs because that’s what I had handy and it worked beautifully.

  5. Wonderful! I’m so glad you and your brother enjoyed it. I make this dish all the time!

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