Chicken Piccata

Chicken Piccata

When making Chicken Piccata, I stay true to character of the dish and keep the ingredients simple. I have had what I call "turbo charged" Piccata where other ingredients such as artichoke hearts or mushrooms are added. This also makes for a delicious dish. If you prefer "turbo charged", feel free to improvise!

Chicken Piccata:

4 Skinless, boneless chicken breasts. (Butterfly the breasts if you prefer it to be thinner.)

Gluten Free Flour for dredging the chicken breasts. (Season the flour with 1 Tspn. Salt, 1 Tspn. Black Pepper, 1/4 Tspn. Garlic Powder and 1 Tblspn. Dried Parsley per 1 cup of Flour used.)

4 Tblspn. of Capers (Non-Pareil) rinsed

1 Tspn. Fresh Lemon Zest

1 Tblspn. Fresh Italian Parsley Finely Chopped

1/3 Cup Fresh Lemon Juice

1/2 Cup Gluten Free Chicken Stock (Look for a Stock with no MSG or Modified Food Starch. Contact Company to ensure that stock is gluten free.)

1/2 Cup Dry White Wine

1/4 Cup Extra Virgin Olive Oil

Rinse Chicken Breasts and dredge in Seasoned Gluten Free Flour. Shake off excess flour and set aside. Heat Extra Virgin Olive Oil over medium high heat. When oil is hot, add chicken breasts. Allow to cook until golden brown (approximately 5 minutes) and turn to brown other side. Remove breast from pan and add Dry White Wine, Chicken Stock and Lemon to pan. Stir, scraping bottom of pan to deglaze and incorporate pan drippings into sauce. Reduce liquid by 1/2 and add capers. Return Chicken to pan and lower heat. Allow chicken to simmer in sauce for 15 minutes. Remove Chicken from pan and plate. Pour sauce over the Chicken and sprinkle with the chopped fresh parsley and lemon zest.

Note: Thin slices of Lemon as garnish look beautiful on the plate and allow each individual to add more lemon if desired. I also like to use one of the ingredients as a garnish because it tells the mind what flavor to expect!