Gluten Free Chicken Piccata: Crispy, chicken cooked in a lemony, buttery, wine sauce. Perfection at it’s best.
The First Time
They say you always remember your first time, and I definitely remember the first time I delved into a plate of chicken piccata. I was in Chicago at a conference on Master Scheduling for Elementary Schools. Yes, I had a life before blogging. It was full of teaching, administrating and wiping noses. It was a fun, but now I get to spend my time educating about celiac and gluten intolerance, as well as with my precious daughter. I think it has been a more than fair trade, but I digress.Succulent chicken in a lemon, butter, wine sauce. Perfection at its best. #glutenfree… Click To Tweet
I’m a sucker for anything in a sauce. My first chicken piccata experiance was before my celiac diagnoses, and I greatly enjoyed the crispy chicken drenched in lemon butter sauce. Immediately upon returning I set out to make it myself, and through trial and error, came up with my own version. Since being diagnosed, I had to make some minor adjustments to make it gluten free, but it is still just as good. If I give my husband the option of choosing dinner, 9 times out of 10 he will say this gluten free chicken piccata. He has stopped ordering it at restaurants, because he thinks mine is better (plus I can make dinner for 4 people, for the cost of one meal at a restaurant, this recipe is very budget friendly).
If you are looking for the perfect meal, you can stop googling, this is it.
Gluten Free Chicken Piccata
I can go on and on about how delicious this is, but I’m sure you don’t want to just hear about how awesome it is, you want to make it, and for that you need the recipe, plus a few bonus tips.
- Make sure your chicken is really thin. A pound of chicken should be about 6-8 pieces depending on the size. I often buy chicken cutlets (if I can find them on sale) because they are already cut thin for me.
- Keep your heat on medium to medium-low. It is tempting to raise it to heat your oil faster, but don’t. Gluten free flour burns more quickly. If you somehow manage to burn it, you can make your sauce in a different pan. It isn’t quite as good, but it won’t ruin your whole dish.
- Use a good gluten free flour. I say this all the time, but it is important. For this dish, be sure it is not a bean based flour.
- Mise en Place- This is French for get everything ready before you start cooking. The dish is simple, fry chicken, dump sauce ingredients in pan, add chicken. Cook for 5 minutes. Problems arise when you forgot to squeeze your lemon or all of a sudden you need to pour the wine and you can’t get the cork out (which has happened to me on many occasions, it is why I know this is so important). Do yourself a favor and have everything ready so that you can enjoy your dish when it is ready.
- Don’t leave out the capers. I personally don’t care for biting into them, and I eat around them, but they are needed. They add a lot of flavor.
- Buy an extra lemon. On more than one occasion I have spilled my lemon juice. Worse case scenario you have an extra lemon, use it for garnish and make your plate look all fancy :).
This is one of my families favorite dishes and I’m sure it will become one of yours as well. It is so simple, yet looks and tastes like you spent all day in the kitchen. Enjoy!
- 1 pound chicken breast cutlets (thinly sliced chicken)
- 1/2 cup good quality gluten free flour
- 4 tablespoons olive oil
- 6 tablespoons butter
- 1/2 cup white wine
- 1/3- 1/2 cup lemon juice (1 large juicy lemon)
- 1/2 cup chicken stock
- 1/4 cup rinsed capers
- chopped parsley for decoration
- Liberally salt and pepper chicken cutlets.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in pan. Use a pan with high sides.
- Dredge chicken in flour.
- Brown first batch of chicken for 2 to 3 minutes per side. Remove and add remaining 2 tablespoons olive oil.
- Brown second batch of chicken for 2 to 3 minutes per side. Remove.
- Deglaze pan with wine. Allow to simmer while continuously scraping bottom for 1 minute.
- Whisk in lemon juice, chicken stock and capers. Check seasoning.
- Add all the chicken back to the pan and simmer for 5 minutes.
- Remove chicken and place in serving dish.
- Whisk in remaining 4 tablespoons of butter.
- Pour sauce over chicken and garnish with parsley.