Chicken Piccata

If you have not tried this comforting Italian classic man with lemon, butter and Capers, then this gluten free and dairy free version is for you. The salty, zesty and buttery flavors in the piccata sauce to come together in a delicious, yet lightweight.

Updated at: Wed, 16 Aug 2023 16:19:15 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories371.3 kcal (19%)

Total Fat19.3 g (28%)

Carbs21.3 g (8%)

Sugars0.7 g (1%)

Protein29.8 g (60%)

Sodium672.6 mg (34%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupgluten free all purpose flour

with xanthan gum

0.25 Cupcornstarch

gluten free

½ teaspoonsalt

¼ teaspoonground black pepper

3 x 6 ounceboneless skinless chicken breasts

cut into 1/2" medallions

2 tablespoonsolive oil

1 teaspoonminced garlic

1 cupchicken broth

gluten free

0.25 Cuplemon juice

2 tablespoonsCapers

drained and rinsed

2 tablespoonsdairy free butter

Instructions

Step 1

Preheat oven to 200 degrees. Line of baking sheet with aluminum foil.

Step 2

Add flour, cornstarch, salt and pepper to a pie pan and whisk to combine. Dredge chicken pieces in the mixture. Heat olive oil in a large skillet. Pan fry chicken over medium high heat for three minutes on each side, until Golden Brown. Place chicken pieces on prepared baking sheet and place in the oven to keep warm. Drain most of the oil from the skillet, reserving one tablespoon of oil in the skillet.

Step 3

Add garlic to the skillet and cook for 30 seconds until fragrant. Pour in broth, scrape and dissolve any brown bits from the bottom of the skillet. Stir in lemon juice and bring the mixture to a boil. Boil for five to 8 minutes, stirring occasionally, until the sauce reduces. Add in capers and butter and stir to combine until butter is melted.

Step 4

Add chicken back to the skillet in summer for five more minutes, until sauces reduced and slightly thickens. Serve warm.