Gluten-Free Chicken Piccata PT25M https://img5.recipesrun.com/201907/2019/0923/e1/4/143297/original.jpg 4 servings Ingredients: 1/4 cup Chopped fresh parsley 1/4 cup Capers 2 tbsp. Lemon juice 3/4 cup Chicken broth 3 Garlic cloves, finely minced 1 Shallot or small onion, sliced thin 1 tbsp. Avocado oil 2 tbsp. Butter, separated 1 tsp. Black pepper, divided 2 tsp. Fine sea salt, divided 1/4 cup Arrowroot flour 1 1/2 pounds Boneless skinless chicken breasts
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Gluten-Free Chicken Piccata

This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It’s made in less than 30-minutes. This gluten-free and paleo chicken piccata recipe with lemon, capers, and fresh herbs is one of my favorite weeknight meals EVER. It’s perfectly cooked with an amazing sauce and comes together so easily in only one-pan.
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    Sponsored Links

    Gluten-Free Chicken Piccata

    This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It’s made in less than 30-minutes. This gluten-free and paleo chicken piccata recipe with lemon, capers, and fresh herbs is one of my favorite weeknight meals EVER. It’s perfectly cooked with an amazing sauce and comes together so easily in only one-pan.
    Read More
    Method
    Ingredients
      • 1/4 cup Chopped fresh parsley
      • 1/4 cup Capers
      • 2 tbsp. Lemon juice
      • 3/4 cup Chicken broth
      • 3 Garlic cloves, finely minced
      • 1 Shallot or small onion, sliced thin
      • 1 tbsp. Avocado oil
      • 2 tbsp. Butter, separated
      • 1 tsp. Black pepper, divided
      • 2 tsp. Fine sea salt, divided
      • 1/4 cup Arrowroot flour
      • 1 1/2 pounds Boneless skinless chicken breasts
    • Step 1
      Place arrowroot flour in a wide shallow bowl and set aside. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.
    • Step 2
      In a skillet over medium-high, heat butter and oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside.
    • Step 3
      Once the chicken has finished, turn the heat down to medium and add shallot and garlic to the skillet and saute until soft, about 3 minutes.
    • Step 4
      Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
    • Step 5
      Turn down heat to simmer and add back chicken, cooking until sauce has thickened about 5 minutes. Turn off heat and add parsley, taste and add more lemon juice if desired.
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      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 402 Kcal
      • Prep Time 5 Mins
      • Cook Time 20 Mins
      • Total Time 25 Mins
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      02 Ingredients
        • 1/4 cup Chopped fresh parsley
        • 1/4 cup Capers
        • 2 tbsp. Lemon juice
        • 3/4 cup Chicken broth
        • 3 Garlic cloves, finely minced
        • 1 Shallot or small onion, sliced thin
        • 1 tbsp. Avocado oil
        • 2 tbsp. Butter, separated
        • 1 tsp. Black pepper, divided
        • 2 tsp. Fine sea salt, divided
        • 1/4 cup Arrowroot flour
        • 1 1/2 pounds Boneless skinless chicken breasts
      03 Method
      • Step 1
        Place arrowroot flour in a wide shallow bowl and set aside. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.
      • Step 2
        In a skillet over medium-high, heat butter and oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside.
      • Step 3
        Once the chicken has finished, turn the heat down to medium and add shallot and garlic to the skillet and saute until soft, about 3 minutes.
      • Step 4
        Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
      • Step 5
        Turn down heat to simmer and add back chicken, cooking until sauce has thickened about 5 minutes. Turn off heat and add parsley, taste and add more lemon juice if desired.
      05 Author
      zhanghengshuo zhanghengshuo
      114 Recipes