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Gluten-Free Classic Chicken Piccata

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten-free, Italian, Main Course
Cuisine Italian
Servings 4 Servings
Calories 380 kcal

Ingredients
  

Chicken & Dredge

  • 2 large boneless, skinless chicken breasts (cut horizontally into 4 thin cutlets)
  • 1 tsp each Salt and freshly ground black pepper (or to taste)
  • 1 cup Gluten-free all-purpose flour or 1:1 Gluten-free flour and add 2 tbsp cornstarch 
  • 1 tsp paprika (Optional added to the flour to aid in coloring)
  • 1 tsp garlic powder (Optional to the flour to add flavor)

Sauteing

  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter

The Pan Sauce

  • ½ dry white wine (Pinot Grigio or Sauvignon Blanc)
  • ½ Certified gluten-free chicken stock (like Swanson or Pacific food’s)
  • ¼ fresh lemon juice (1 to 2 lemons reserved in a measuring cup)
  • 3 capers, rinsed and drained
  • 5 unsalted butter ( 2 tbsp for the saute and 3 tbsp cold for the the sauce)
  • Fresh parsley, chopped (for garnish)
  • Thin lemon slices (for garnish)
  • Note: If you plan to make a gluten-free pasta to go with your Piccata you should increase the liquids to 1 cup each)

Instructions
 

  • Prep and Tenderize

    Filet chicken breasts horizontally into cutlets, cover with plastic wrap, and pound to ¼-inch thickness. Season both sides with salt, pepper, and optional garlic powder.

  • Dredge

    Combine gluten-free 1-1 flour and cornstarch in a shallow dish (stir in optional paprika and garlic). Pat cutlets dry, dredge both sides in the mixture, and shake off any excess.

  • Sear the Chicken

    Heat olive oil and butter in a skillet over medium-low heat until shimmering. Sear cutlets in batches for 2 to 3 minutes per side until golden brown. Transfer to a plate and tent loosely with foil.

  • Build the Sauce

    Pour white wine and certified gluten-free chicken stock into the pan, scraping up browned bits. Simmer for 4 to 5 minutes until reduced by half. Remove from heat, whisk in cold butter until emulsified, return pan to low heat, and stir in drained capers.

  • Finish and Coat

    Taste sauce and adjust salt, then whisk in fresh lemon juice to taste. Return cutlets to the skillet, coating them in sauce until warmed through and thickened.

  • Plate and Serve

    Plate chicken immediately, spoon generous pan sauce over top, and garnish with fresh lemon slices and chopped parsley.
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