Gluten-Free Chicken Piccata

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced or pounded thin 1.5 lbs boneless, skinless chicken breasts, thinly sliced or pounded thin
• 1/4 cup gluten-free all-purpose flour blend (ensure it's certified GF) 1/4 cup gluten-free all-purpose flour blend (ensure it's certified GF)
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp butter (dairy-free alternative if needed) 2 tbsp butter (dairy-free alternative if needed)
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/2 cup dry white wine (optional, or use more stock) 1/2 cup dry white wine (optional, or use more stock)
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 1/4 cup fresh lemon juice 1/4 cup fresh lemon juice
• 2 tbsp capers, drained 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 8 oz gluten-free rice pasta 8 oz gluten-free rice pasta

Instructions

1. 1

   In a shallow dish, combine the gluten-free all-purpose flour blend with salt and black pepper. Dredge the thinly sliced chicken cutlets in this mixture, shaking off any excess flour. This coating will help create a lovely crust when searing.

2. 2

   Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully place the floured chicken cutlets into the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear the chicken for about 3-4 minutes per side, until it's golden brown and cooked through, then remove the chicken to a plate and set aside.

3. 3

   Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan, letting it simmer and reduce by half for about 2 minutes.

4. 4

   Pour in the gluten-free chicken stock and fresh lemon juice, bringing the mixture to a gentle simmer. Stir in the drained capers and let the sauce cook for about 3-5 minutes, allowing it to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.

5. 5

   While the sauce simmers, cook the gluten-free rice pasta according to package directions until al dente. Drain the pasta well. Return the seared chicken cutlets to the skillet with the sauce, turning them to coat evenly. Let them warm through for about 1-2 minutes.

6. 6

   Serve the chicken piccata immediately over the cooked gluten-free rice pasta. Garnish generously with fresh chopped parsley for a burst of color and freshness.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.