Gluten Free Chicken Piccata

5 from 1 vote

Indulge in this gluten-free version of classic Chicken Piccata: sautéed chicken slices nestled into a velvety lemon butter sauce with capers. Quick and easy.

Course Dinner

Cuisine Italian-American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 305kcal

Author Barbara Bianchi

Ingredients

2 pounds thin sliced chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
GF All Purpose Baking Flour for dredging
2 tablespoons butter
2 tablespoons extra-virgin olive oil

For sauce:

1/3 cup fresh lemon juice from about 2 lemons
1/2 cup chicken broth
1/4 cup drained capers rinsed
2 tablespoons of cold butter
1 teaspoon parsley

Instructions

Tenderize the chicken breasts with a meat pounder. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2 pounds thin sliced chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon pepper, GF All Purpose Baking Flour
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When butter and oil start to sizzle, add chicken and cook for 3-4 minutes on each side. Remove and transfer to plate.
Repeat, adding more oil and butter as needed, until all the chicken is cooked.
Cover and set aside.
2 tablespoons butter, 2 tablespoons extra-virgin olive oil
Add the lemon juice, gf broth, and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.
1/3 cup fresh lemon juice, 1/2 cup chicken broth, 1/4 cup drained capers
Return all the chicken with any juices, to the pan and simmer for 5 minutes.
Then transfer chicken to a platter.
Swirl in cold butter to the sauce and whisk vigorously.
2 tablespoons of cold butter
Drizzle sauce over the chicken and garnish with parsley.
1 teaspoon parsley

Notes

Variations on this recipe: Some recipes add sliced fresh garlic to the sauce.

Additionally, if dairy agrees with you, serve with some grated parmesan cheese.

Can I make this recipe dairy-free? Absolutely! To make this Chicken Piccata dairy-free, use a non-dairy butter substitute or olive oil instead of butter. The sauce will still turn out deliciously flavorful.

Can I use bottled lemon juice instead of freshly squeezed lemon juice? While freshly squeezed lemon juice offers the best flavor, bottled lemon juice can be used as a substitute in a pinch.

I'm not a fan of capers. What can I use as a substitute? If capers aren't your thing, you can try using chopped green olives or sliced black olives as a substitute. They will bring a similar briny flavor to the dish.

How do I store Chicken Piccata leftovers? Leftovers will keep in an airtight container in the refrigerator for 3 days or you can freeze leftovers in an airtight container for up to 2-3 months. When ready to enjoy, thaw in the refrigerator and reheat on the stovetop until warmed through.

Nutrition

Calories: 305kcal

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