Gluten Free Chicken Piccata
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Trim fat from chicken breasts and slice through horizontally to give 2 thinner cutlets from each breast.
  2. Lay out cutlets. Cover with plastic wrap and pound to about ⅜ inch thick.
  3. Heat oil and margarine in a large skillet.
  4. Dredge chicken in sweet rice flour in a shallow bowl and place in skillet.
  5. Sprinkle chicken with salt and pepper.
  6. Let brown on bottom side. Then flip and brown on other side.
  7. Remove to a plate.
  8. Pour wine and capers into pan and simmer scraping up browned bits on bottom of pan until reduced by half.
  9. Mix lemon juice, chicken stock and sweet rice flour. Stir to make uniform mix.
  10. Stir stock mixture into pan.
  11. Add chicken back to pan.
  12. Reduce heat and simmer covered 3-5 minutes until chicken is cooked through.
  13. Put chicken on a plate.
  14. Boil down sauce if necessary to thicken a bit.
  15. Pour over chicken, sprinkle with parsley, and serve.
Recipe by Savory Nature at http://savorynature.com/2014/12/09/gluten-free-chicken-piccata/