Gluten-free all-purpose flour is used in this classic chicken piccata recipe to make it gluten-free. Chicken breasts are cooked in a tangy lemon and caper sauce in this dish.
Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup gluten-free all-purpose flour. 2 tablespoons olive oil. 4 tablespoons unsalted butter, divided. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons fresh parsley, chopped.
Instructions: Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper. Dredge the chicken in the gluten-free flour, shaking off any excess. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the capers and remaining 2 tablespoons of butter. Cook for 2-3 minutes until the sauce slightly thickens. Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2 minutes until heated through. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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