Preheat the oven to the lowest temperature.
Cut the chicken breasts in half horizontally, butterflying them open (if the pieces are large, cut them each into 2 pieces after you cut them in half). Put chicken pieces between 2 pieces of parchment paper and pound them with a heavy skillet until ¼-inch thick.
Mix together the flour, salt, and gluten-free spice blend. Rinse the chicken pieces in water, then dredge thoroughly in the flour mixture until well coated. Heat the olive oil and 2 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side.
Transfer to an ovenproof plate, add the other breasts and cook, then remove from the skillet. Place the chicken breasts in the oven to keep warm while preparing the sauce. Add lemon juice, chicken stock, and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce.
Reduce the sauce by ½, then whisk in the remaining grapeseed oil. Plate the chicken, pour the sauce over it, and garnish with the parsley. Serve.
Chicken Piccata is one of those dishes everyone needs to know how to make! Breaded chicken served with a lemon-caper sauce, it really can't get any better! This recipe requires 10 ingredients and will be ready in about 30 minutes!
I think I made this dish like five times before it finally turned out! Yay for small victories! The first time I accidentally bought capers packed in salt and didn't realize it until I put them in the sauce. Big mistake. It turned out sooo salty it was completely inedible. The second time I made it, I forgot to bread the chicken in egg before dredging in the almond flour. It didn't turn out bad, but it was definitely not a crispy chicken piccata. Oh well. Long story short, I made this so many times, I made sure it the flavors are spot on!
Gluten Free Lemon Chicken Piccata
Chicken Piccata has become one of my favorite dishes to make! Years ago, I was having a family get together and had planned to serve a left over pork tenderloin that I froze to use later. So I pulled it out and popped it in the over to reheat. The pork tenderloin had originally turned out so good and delicious, that I was very excited to serve it for our family meal.
I was busy making all of the sides and setting the table because everyone was coming very soon. When I opened the oven, all I saw was a dried up pork tenderloin. I was so disappointed and immediately frazzled.
What was I going to do? Everyone would be there in minutes. I looked inside the fridge and saw that I had a package of chicken. So I quickly pulled out a favorite Giada cookbook and started looking up chicken dishes. I wanted one that was quick, easy, and of course one that had all of the ingredients in it that I had on hand.
Quickly I settled on Chicken Piccata. I had never eaten eat it nor had I ever made it. But I had almost all of the ingredients. So I gathered them up and whipped it up. It was quick and easy. It ended up being a delicious dish! I really loved it! So it became something I knew that I could make if I was ever in a pinch.
So over the years, I have made it when I am craving an easy but delicious chicken dish and when I need something in a hurry. I love the lemon and tangy sauce that this makes! It is simply divine!
Now that we have to eat gluten free, I make it using all of my gluten free ingredients and it is just as good! Gluten free flour, gluten free chicken broth, and gluten free capers are all you need to make this dish one that anyone with Celiac disease or gluten issues can eat!
First get out all of the ingredients. You can used thin cut chicken breasts or tenderloins. Season them with salt and pepper. On a paper plate, put 1/3 cup gluten free flour. Dredge the chicken in the gluten free flour to coat both sides.
In a skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. When it is sizzling, add the chicken and cook on each side for 2-3 minutes, or just until brown. Remove chicken and put it on another plate. When all the of the chicken is cooked, remove it from the pan and put it on another plate.
Pour the chicken broth and lemon juice into the pan and deglaze it. Add the rest of the butter and olive oil to the pan. Put in the capers. Cook on medium heat until boiling. Add the chicken back in and cook for another 5 minutes until the chicken is cooked through.
When finished, put chicken on serving plate and pour the sauce over the chicken. Add the parsley if desired. Viola! A quick and easy dish that has this delicious sauce that tastes so decadent because of the oil and butter! The lemon juice makes the sauce a bit tangy and the capers add some extra saltiness! Your Gluten Free Lemon Chicken Piccata is done! Serve and enjoy!
I recently made the dish again and served it over fettuccini noodles. It was delicious! My Gluten Free Lemon Chicken Piccata looked like I brought it home from a restaurant! SO good!
How to Make this Recipe
I know you will love how simple and quick this recipe comes together.
First heat a non-stick pan with a little avocado oil (or any high heat vegetable oil) over medium-high heat.
Coat each bite-sized piece of chicken with a mixture of cornstarch, salt and pepper, and then cook all pieces in hot oil until all sides are lightly browned, about 10 minutes. Do not overcrowd the pan.
Once the chicken is cooked through and slightly brown on the outside, remove it from the pan and set aside.
Lower heat to medium and add butter to the pan until melted, then add the garlic and cook it for about 30 seconds until fragrant. Next, add the white wine, chicken broth, lemon juice, and lemon zest.
Once mixture is lightly boiling, add a cornstarch slurry to thicken the sauce, then add capers and mix well.
Finally, add the cooked chicken pieces to the pan and mix until all the chicken bits are coated in the sauce.
Serve atop your favorite gluten-free pasta inside a bowl. I recommend either Tinkyada brown rice pasta or Jovial gluten-free brown rice pasta. These are my go-to brands.
How to Slice Thin Chicken
Most chicken breasts these days are unusually thick and large. For this gluten-free chicken Marsala, thin pieces work best. Most chefs would tell you to pound the chicken to make it thin. But this is a messy and time-consuming process and I’m just not that patient!
If you prefer to pound the chicken: Place it between 2 pieces of plastic wrap and use a fry pan to pound it flat. I prefer a fry pan to a meat mallet because it covers more surface area and goes faster. Use a medium amount of force. Press too hard and the chicken will tear.
So here’s how I prep my chicken for chicken piccata:
Start with a sharp knife and a stable cutting board. Put a damp paper towel underneath the keep it from slipping.
If the chicken breast is very large, I like to cut it in half this way before cutting thin.
Next: Place one hand on top of the chicken (fingers flat) and hold the knife parallel to the cutting board. Try to keep it as level as possible. With one long smooth stroke, cut a 1/4′ piece. For most chicken breasts this would be 3rds or quarters..
Then cut the remaining piece in half using the same technique.
History of Chicken Piccata
Piccata is an Italian method of preparing food. It’s not necessarily the dish itself but the method of sautee-ing a thin, flour-coated meat and serving it in a sauce.
The recipes for piccata were originally veal piccata but chicken piccata recipes have become popular in the US. If you take a look at my Milanesa beef steak recipe, you will see the typical method being used for a wonderful meal, popular in Mexico.
You can use chicken or beef instead of veal. You may be able to use different vegetables or patties formed of typically vegetarian ingredients to “mimic” the dredged thin slice.
Read more about chicken piccata and its variations at Le Bistrot.
Preheat oven to 400 degrees
Pound each breast between two sheets of wax paper (or inside a plastic zipper bag) until ¼ inch thick. Combine the garlic powder, onion powder, Italian seasoning, sea salt and pepper until blended (a mortar and pestle works great) and sprinkle over both sides of the pounded breasts. Season liberally, but don’t over season – you may have ½ tsp left-over depending on the size of chicken breasts.
Using three separate plates fill one with the rice flour, one with the beaten egg and water, and one with the bread crumbs combined with the parmesan cheese. Dip each breast (one at a time) in first the flour and shake off excess, then the egg mixture, then the final dip into the bread crumb mixture. (At this point, if you need to make ahead of time, you can cover with plastic wrap and refrigerate 4 -6 hours.)
Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a large sauté pan over medium-high heat (make sure oil is hot before adding the chicken). Add the chicken breasts and cook 2-3 minutes per side or until a light brown crust forms. Place on a baking sheet and bake for 10 minutes.
While the chicken is cooking, make the sauce by removing any particles from the pan and add 1 Tbsp butter, stirring until melted. Add the lemon juice and wine and cook for 1 minute, then add the chicken broth and bring to a gently boil until slightly thickened (2-3 min). Remove from heat, add remaining butter, chopped green onions and salt and pepper to taste.
Serve chicken breast on a bed of mashed potatoes and spoon sauce over top. Garnish with chopped parsley and fresh black pepper. Serve with green beans as a side.
Gluten-Free Chicken Piccata Recipe
Recipe Adapted from Giada De Laurentiis on Food Network
- 1-2 lb Boneless skinless chicken breasts or strips- thinly sliced
- Salt & pepper to taste
- All-Purpose Gluten-Free Flour, like Cup4Cup
- 4-5 TBSP unsalted butter
- 4-5 TBSP extra virgin olive oil
- 2/3 cup fresh lemon juice (see note)
- 1 cup gluten-free chicken broth (see note)
- Fresh parsley, chopped (see note)
Season the chicken with salt and pepper. Dredge chicken in gluten-free flour in a narrow dish, a coating on both sides, then shake off any excess flour. Remove the floured chicken to a plate.
In a large frying pan with high sides over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When butter and oil start to sizzle, add 2-3 pieces of chicken and cook for 3 minutes. When the chicken is browned, flip and cook the other side for another 3 minutes. Remove chicken with tongs to the other plate (one that is clean)!
Melt another tablespoon each of butter and olive oil, and continue browning the rest of the chicken. Remove to the same plate with other browned chicken. If the chicken sticks, add an additional TBSP each of butter and olive oil.
Lower the heat, and add the lemon juice and chicken broth. Using a whisk, stir quickly, and increase the heat until the mixture comes to a boil. Make sure you get any of those tasty brown bits that have stuck to the bottom of the pan!
If you'd like, you can whisk in an additional TBSP of butter into the sauce. This is optional - and only makes the sauce richer! Return all the chicken to the pan and simmer for 5-7 minutes. Pour sauce over chicken and garnish with fresh (or dried) parsley.
Serve with gluten-free spaghetti or pasta, rice, or by itself. You'll have plenty of sauce which you can use to also pour over the pasta or rice, which tastes amazing! Enjoy!
If you don’t have freshly chopped parsley, dried works okay too, or you can just leave it out.
If there seems like a lot of sauce - don't worry. It's doubled so you can enjoy this delicious concoction. If you want to thicken it, whisk in 1 TBSP -2 TBSP at a time right before serving.
Usually chicken piccata contains gluten and dairy: gluten from the flour coating and dairy because the sauce is finished with butter. Fortunately it’s quite easy to make it gluten and dairy free and it’s just as delicious and beautiful! Sweet rice flour substitutes for wheat flour coating the chicken and also helps thicken the sauce.
The chicken is cut in half horizontally and then pounded to give thin tender cutlets. Then it’s dredged in sweet rice flour (also called glutinous rice flour and found at Asian markets) and browned in a hot skillet with a little extra virgin olive oil and margarine. Remove the chicken, deglaze the pan with white wine and then add chicken stock mixed with sweet rice flour, juice from one lemon and the capers. Stir it up, add the chicken back and simmer covered a few minutes to cook the chicken through and thicken the sauce.
Gluten free chicken piccata is quick enough for a week night, fancy enough for company. It pairs nicely with green beans sprinkled with some zest from the lemon.
Gluten-Free Chicken Piccata
This recipe can easily be multiplied. Leftovers make great sandwiches. Keeps well, refrigerated, 2-3 days.
|2 Tbsp||garbanzo flour|
|1/4 tsp||ground black pepper|
|2 tsp||olive oil|
|1 tsp||unsalted butter|
|1 clove||garlic (minced)|
|8 ounces||boneless, skinless chicken breast|
|1/4 cup||chicken stock|
|2 Tbsp||white wine|
Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).
Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.
Place the garbanzo flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.
Put the olive oil and butter in a 10 inch skillet over medium heat and add the garlic.
Cook for about 1 minute. Stir frequently
Add the chicken and cook on one side for about 5 minutes.
Turn and cook for another 5 minutes.
Remove the chicken to a plate and place in the warm oven.
Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat scraping the bottom of the pan until it is clean.
Add the chicken back into the pan for about five minutes, turning frequently.
The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce. Serve.