Growing up, chicken piccata was one of my dad’s signature dishes, and as soon as I was diagnosed with celiac disease, it was one of the first things that I decided to make gluten free. Both the gluten-free and gluten-full versions are simple to make and serious crowd-pleasers!
-2-4 thin chicken breasts (because I had 3 in my fridge)
-1 c. gluten free all purpose flour
-3 Tbsp olive oil
-1/2 c. white wine*
3/4 c. chicken stock*
-3 cloves garlic, minced
-2 tsp cornstarch
-1 lemon, zested then sliced
-1/4 c. capers
-gluten free pasta, for this I used a quinoa, brown rice pasta from Trader Joe’s
-salt and pepper
Dredge the chicken breasts in flour seasoned with salt and pepper. Then add the olive oil to a pan (ideally cast iron) over medium heat. Once oil is shimmering, add the chicken breasts and brown on both sides, cooking fully. Remove the chicken and set aside. Reduce the heat to low and deglaze with the wine. *Deglaze – to add liquid to the pan when it’s still hot and scrap the bottom to get up all the stuck on brown parts or “fond”–this forms the basis of a lot of traditional sauces.* Before too much of the wine evaporates, add the chicken stock, garlic, and lemon zest. Next, form a slurry with the cornstarch and a tablespoon or two of water. Add this mixture to the pan, and allow the sauce to thicken slightly. If you prefer a thicker sauce, you can add more cornstarch slurry at this point. Then add the capers and lemon slices before adding the chicken back to the pan and season to taste. Serve over pasta and enjoy!
*If you have celiac like I do, please always check your ingredients closely for gluten!