Chicken Piccata

Ingredients

• 2 lbs Chicken breasts (thinly sliced or pounded to 1/4 inch thickness)
• 1/2 cup Gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• 1/4 cup Tapioca starch
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 cup Chicken broth
• 1/4 cup Lemon juice (freshly squeezed)
• 1 tsp Lemon zest
• 2 tbsp Capers (drained)
• 2 cloves Garlic (minced)
• 1/4 cup Fresh parsley (chopped)
• 1/4 cup Dry white wine (optional)

Instructions

1. 1

   In a shallow dish, combine the gluten-free flour blend, tapioca starch, salt, and pepper.

2. 2

   Dredge each chicken breast in the flour mixture, shaking off any excess.

3. 3

   Heat the olive oil and butter in a large skillet over medium-high heat.

4. 4

   Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.

5. 5

   Remove the chicken from the skillet and set aside.

6. 6

   Add the minced garlic to the skillet and cook for 30 seconds, or until fragrant. If using wine, deglaze pan with wine and cook until reduced by half.

7. 7

   Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

8. 8

   Stir in the lemon zest and capers. Simmer for 2-3 minutes, or until the sauce has slightly thickened.

9. 9

   Return the chicken breasts to the skillet and spoon the sauce over them. Heat through. Garnish with fresh parsley.

10. 10

    Serve immediately over gluten-free pasta, rice, or mashed potatoes.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.