Gluten Free Chicken Piccata
by: claire cary
This gluten free chicken piccata is easy to make and delicious served over your favorite gluten free pasta. It's ready in less than 30 minutes and perfect for date night or a family favorite dinner.
Ingredients
- 1 ¼ pounds chicken breast
- ¼ cup tapioca starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 shallot diced
- 1 tablespoon garlic
- ⅔ cup low sodium chicken broth
- 2 tablespoons lemon juice
- ¼ cup capers
- ¼ cup parsley
Instructions
- Pound the chicken until abut 1/4 inch thick. I used two very large breasts that I cut half so I had 4 pieces total.
- Add the tapioca starch and half of the salt and pepper to a small dish and whisk together.
- Heat a skillet (I used a cast iron skillet) with the butter over medium heat.
- Dredge the chicken in the tapioca, then add to the hot skillet.
- Cook on each side for about 3 minutes or until golden brown and crispy.
- Set the chicken aside on a plate.
- To the same pan, add the shallot and garlic and saute for 3-4 minutes, adding extra butter if needed.
- Add in the chicken broth, lemon juice, capers and remaining salt and pepper. Whisk together.
- Add the chicken back in and let simmer until the sauce thickens, about 5-10 minutes.
- The tapioca from the chicken will thicken the sauce, but if you notice it's not thickening enough, you can make a slurry with 1 1/2 teaspoons of tapioca plus 2 teaspoons of water and add that to the pan.
- Once thickened, garnish with the parsley and serve as is or with your favorite gluten free pasta.
Notes
Sub the butter for dairy free butter for a dairy free option.
Serving: 1piece / Calories: 257kcal / Carbohydrates: 10g / Protein: 32g / Fat: 10g / Fiber: 1g / Sugar: 1g
