Chicken Piccata (GF)

Ingredients

• 4 boneless skinless chicken breast halves (4 oz each)
• 1½ tsp kosher salt
• 1 tsp ground black pepper
• ⅔ cup gluten-free 1-to-1 flour blend
• 3 tbsp olive oil, divided
• 3 tbsp butter, divided
• ¼ cup dry white wine, such as Pinot Grigio
• 1 tbsp capers, rinsed and drained
• ¾ cup chicken stock
• ¼ cup fresh lemon juice
• 1 tsp lemon zest
• ¼ cup chopped fresh parsley

References

Skillet

Large, 12 inch

Prep

10 min

Cook

20 min

Total time

30 min

Serves

4

Directions

1. Slice 4 chicken breast halves in half lengthwise and pound lightly to ½ inch thick. Season both sides evenly with 1½ tsp kosher salt and 1 tsp black pepper.
2. Dredge each piece in ⅔ cup gluten-free flour to coat, shaking off the excess.
3. Heat 2 tbsp olive oil and 1½ tbsp butter over medium-high until just beginning to smoke. Add half the chicken and cook undisturbed until browned and it releases easily from the pan, 2½ to 3 minutes. Flip and cook 2 minutes more, then remove.
4. Add the remaining 1 tbsp olive oil to the drippings and repeat with the rest of the chicken. Reserve it all on a plate.
5. Reduce the heat to medium and melt the remaining 1½ tbsp butter. Add ¼ cup dry white wine and 1 tbsp capers, scraping up the browned bits, and simmer 2 minutes to reduce slightly.
6. Stir in ¾ cup chicken stock, ¼ cup lemon juice, and 1 tsp lemon zest. Bring to a simmer and cook 2 minutes.
7. Return the chicken to the skillet, turning occasionally in the sauce, until it's no longer pink in the center and the sauce has thickened slightly, 3 to 5 minutes.
8. Off the heat, sprinkle with ¼ cup chopped parsley and serve.

Variants & Notes

• The gluten-free swap is the flour: ⅔ cup 1-to-1 blend in place of all-purpose. Check that the chicken stock is gluten free too.
• Capers are set at 1 tbsp here. The original calls for 3 tbsp if you want the full briny version.
• The dredging flour is what thickens the sauce, so don't skip it or wipe the pan between steps.
• Store-bought thin-sliced cutlets skip the slicing in step 1. Look for pieces around ½ inch.

Serve it over

• Gluten-free angel hair or spaghetti (12–16 oz) is the classic, and what's pictured. Thin strands catch the sauce best. Toss the drained pasta into the pan at the end.
• Mashed potatoes, the same way you make them for the stroganoff. Good for soaking up extra sauce.
• Polenta or grits, soft and loose. The lemon cuts the creaminess nicely.
• Rice or orzo-style GF pasta for a neutral, hands-off base.
• Zucchini noodles or sauteed spinach to keep it light. Salt and drain zucchini first so it doesn't water down the sauce.
• Nothing at all, with green beans, asparagus, or roasted broccoli alongside and GF bread to mop the plate.