Chicken Piccata (Gluten-Free)
This easy Gluten Free Chicken Piccata is the best easy recipe you will ever make! Cooked in a creamy lemon butter sauce, this tender chicken is perfectly crispy, made in under 30 minutes and uses minimal ingredients. This simple dish is classic, elegant, and perfectly paired with a side of veggies and roasted potatoes.
Servings: 4 servings
Calories: 239kcal
Ingredients
- 1 lb. boneless skinless chicken breast
- 2 tsp. salt
- fresh cracked pepper
- 1/4 cup Bob's Red Mill 1:1 Gluten-Free Flour 37g (or all-purpose flour)
- 2 Tbsp. olive oil
- 2 Tbsp. butter split
- 2 cloves garlic minced
- 1 large lemon halved
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. capers drained
- fresh parsley for garnish
Instructions
- Using a knife, butterfly the chicken breast on a cutting board and cut the chicken in half, leaving 4 chicken cutlets. Cover with seran wrap and pound chicken with a meat tenderizer to approximately ½ inch thick and even in size. Season both sides with salt and pepper.
- Lay the flour on a plate or shallow bowl and dip the pieces of chicken into the flour, evenly coating all sides of the chicken. You will have a little excess flour leftover, which has been accounted for in the nutrition facts.
- Cut the lemon in half and juice one half (approx. 3 Tbsp.) and slice the other half into thin lemon slices.
- Add 2 Tbsp. olive oil to a large sauté pan and heat over medium heat. Add the flour coated chicken cutlets to the hot oil and cook on each side until cooked through and no longer pink, approximately 3-4 minutes per side. Remove and set aside on a plate.
- Lower the heat to medium low and add 1 Tbsp. of butter and the minced garlic. Stir and cook until the garlic is fragrant. Add the lemon juice and lemon slices to the frying pan, stirring until the lemon slices are golden brown. Scrape any browned bits off the bottom of the pan. Cook for 2-5 minutes.
- Add the chicken broth, capers and 1 Tbsp. of butter to the pan and stir to melt the butter and create a piccata sauce. Add the cutlets back to the pan and spoon the sauce over to soak into the breaded chicken and reheat throughout.
- Serve with fresh chopped parsley, for garnish
Notes
- All nutritional information is an estimate and will vary with substitutions.
- To lower the fat contact, omit the butter in the sauce at the end and/or use cooking spay in place of olive oil to cook the chicken.
- If gluten is not a concern, use all purpose flour at a 1:1 ratio.
- Use frozen minced garlic and precut chicken tenderloins to save on time.
Nutrition
Serving: 5oz | Calories: 239kcal | Carbohydrates: 4g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 1551mg | Potassium: 218mg
