Gluten Free Chicken Piccata

I love 30 minute dinners. It makes my day easier to know I can have a delicious dinner ready quickly when I have a lot going on that day. I'll be honest- I've never had chicken piccata before, but I always see it on menus. It was so much easier than I anticipated, and for someone who gets tired of dinners involving chicken- it was delicious and very juicy! 

                                                             Gluten Free Chicken Piccata

                                                             Gluten Free Chicken Piccata

What Do I Need?

  • 4 skinless chicken breasts, thinly sliced (You could also get regular chicken breasts and just halve them yourself)
  • 1 cup almond flour  (You can substitute whatever flour you have on hand!)
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tbsp butter ( I used Kerry Gold Unsalted) 
  • 2 tbsp oil (I used grapeseed oil) 
  • 1 cup chicken stock
  • 1/4 cup lemon juice
  • 2 tbsp starch (I used arrowroot starch, but you can sub cornstarch!) 
  • Capers (Add to taste- I love capers so I added about 1/4 cup)
  • Side Note: I added mushrooms and served it over spinach because I've been trying to add more vegetables into my dinners! I also topped this dish with parsley.

What Do I Do? 

  1. Combine flour,  baking soda, and salt in a small bowl.
  2. Dredge chicken, being sure to fully coat each piece.
  3. In a large pan or skillet (I used my large cast iron skillet)  melt oil and 2 tbsp of butter on medium high heat. When the oil starts to sizzle, the pan is ready.
  4. Put two pieces of chicken in the pan and brown each side for 3-4 minutes. I've noticed almond flour doesn't brown as fast, but I cut one piece in half after browning the second side, and it was done in the middle. I didn't want tough, overlooked chicken so you may have to play around with your recipe!) 
  5. Put the first two pieces of chicken on a plate, and repeat step four with the other two pieces of chicken, adding the remaining 2 tbsp of butter to the pan.
  6. Remove chicken from pan and place on plate with the other two pieces. Add the chicken stock, starch, capers, and lemon juice. (If you're adding mushrooms, add them to the pan now!)
  7. Stir and allow to simmer for at least 5 minutes. (If you want the liquid thicker, add more starch). 
  8. Add the chicken back to the pan and cook an additional 2-3 minutes on each side.
  9. Serve and top with a few spoonfuls of the sauce, and some parsley if desired!