Gluten-Free Chicken Piccata

Gluten-Free Chicken Piccata
Staff Writer
Gluten-Free Chicken Piccata
Amie Valpone

Gluten-Free Chicken Piccata

This chicken piccata recipe adds one more protein dish to my family's dinner table. It is deliciously lemony and refreshing, quite tangy with the capers, while the parsley adds a nice subtle flavor to it as well.

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4
Servings
560
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can purchase gluten-free spice blends at health food stores and online.

Ingredients

  • 2-4 boneless, skinless chicken breast halves (1 1/2 pounds total)
  • 1/2 Cup blanched almond flour
  • 1/2 Teaspoon sea salt, preferably Celtic
  • 1/2 Teaspoon salt-free, gluten-free spice blend, such as Chef's Shake*
  • 5 Tablespoons olive oil
  • 5 Tablespoons grapeseed oil
  • 1/4 Cup lemon juice
  • 1 Cup chicken stock
  • 1/4 Cup brined capers
  • 1/4 Cup fresh chopped parsley, for garnish

Directions

Preheat the oven to the lowest temperature.

Cut the chicken breasts in half horizontally, butterflying them open (if the pieces are large, cut them each into 2 pieces after you cut them in half). Put chicken pieces between 2 pieces of parchment paper and pound them with a heavy skillet until ¼-inch thick.

Mix together the flour, salt, and gluten-free spice blend. Rinse the chicken pieces in water, then dredge thoroughly in the flour mixture until well coated. Heat the olive oil and 2 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side.

Transfer to an ovenproof plate, add the other breasts and cook, then remove from the skillet. Place the chicken breasts in the oven to keep warm while preparing the sauce. Add lemon juice, chicken stock, and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce.

Reduce the sauce by ½, then whisk in the remaining grapeseed oil. Plate the chicken, pour the sauce over it, and garnish with the parsley. Serve.

Nutritional Facts

Total Fat
46g
66%
Sugar
4g
4%
Saturated Fat
19g
79%
Cholesterol
16mg
5%
Carbohydrate, by difference
28g
22%
Protein
10g
22%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
205µg
100%
Calcium, Ca
32mg
3%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
44mg
6%
Selenium, Se
2µg
4%
Sodium, Na
731mg
49%
Water
63g
2%

Chicken Piccata Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Piccata Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.