Gluten Free Chicken Piccata
Recipe type: Entree
Serves: 4 servings
- 2 chicken breasts
- ¼ cup sweet rice flour (also called glutinous rice flour, found in Asian markets) Retain ½ Tbsp for thickening sauce.
- Salt and pepper to taste
- 1 ½ Tbsp margarine (Earth Balance is a good dairy-free choice)
- 1 ½ Tbsp extra virgin olive oil
- ¼ cup white wine
- 2 Tbsp capers, drained
- ¾ cup chicken stock
- Juice from one lemon
- 1 Tbsp chopped parsley
- Trim fat from chicken breasts and slice through horizontally to give 2 thinner cutlets from each breast.
- Lay out cutlets. Cover with plastic wrap and pound to about ⅜ inch thick.
- Heat oil and margarine in a large skillet.
- Dredge chicken in sweet rice flour in a shallow bowl and place in skillet.
- Sprinkle chicken with salt and pepper.
- Let brown on bottom side. Then flip and brown on other side.
- Remove to a plate.
- Pour wine and capers into pan and simmer scraping up browned bits on bottom of pan until reduced by half.
- Mix lemon juice, chicken stock and sweet rice flour. Stir to make uniform mix.
- Stir stock mixture into pan.
- Add chicken back to pan.
- Reduce heat and simmer covered 3-5 minutes until chicken is cooked through.
- Put chicken on a plate.
- Boil down sauce if necessary to thicken a bit.
- Pour over chicken, sprinkle with parsley, and serve.
Recipe by Savory Nature at http://savorynature.com/2014/12/09/gluten-free-chicken-piccata/
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