Gluten-Free Chicken Piccata

By zhanghengshuo

4 Person

25 Minutes

402 Calories

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.

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

Method

01

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.
02

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.
03

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.
04

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.
05

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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Gluten-Free Chicken Piccata

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 402 Kcal
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

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.

04 Author