A Deliciously Simple Gluten-Free Chicken Piccata Recipe
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Chicken Piccata Recipe (Gluten-free, Dairy-free, Oil-free)
MMM, my goodness, thin, tender chicken, a nice smooth lemon garlic sauce that just rests on your palette ever so nicely. “Why don’t I make this dish more often?” The words to myself after I made this for dinner the other night. This chicken piccata recipe comes together so easily for a delicious, elegant meal.
We all have those days where pounding a chicken breast to a nice thin, flat fillet is good therapy. When you have a day like that, take a nice plump chicken breast, slice it in half length-wise, and grab your mallet. Pound that plump chicken to a nice thin, flat tender fillet, and get ready to treat yourself. You deserve it.
Chicken Piccata Recipe
This gluten-free chicken piccata recipe comes together quickly using some gluten-free ingredients and some white wine. We are not gluten intolerant and do not have celiac disease. We just like to keep our meals as healthy as possible.
By making this chicken piccata recipe gluten-free, dairy-free, and oil-free, we saved over 200 calories.
We were also able to save over 20 grams of fat, over 4 grams of saturated fat, over 40 grams of cholesterol, and cut the sodium in half. We did this without sacrificing taste or texture, so why not do it?
I can’t think of a reason why you wouldn’t want to do try this as a gluten-free, dairy-free, and oil-free, chicken piccata.
If you have reasons, that’s ok. Feel free to use regular all-purpose flour, substitute ¼ cup of olive oil for the gluten-free chicken broth, and add ½ stick of butter when making the sauce.
No matter how you make it, make it often and sit back and ENJOY it! You are going to love this chicken piccata recipe.
It’s pictured with a simple 5-grain gluten-free salad that we keep on hand, but you can serve it over linguine or wild rice.
A Deliciously Simple Gluten-Free Chicken Piccata Recipe
Ingredients
- 3 large boneless, skinless free-range chicken breasts
- ¼ tsp pink Himalayan salt
- ¼ tsp gluten-free ground pepper
- ⅓ cup King Arthur Measure for Measure Gluten-Free Flour
- ¼ cup gluten-free chicken stock
- 5 cloves crushed garlic
- ¼ cup gluten-free white wine
- 1 medium lemon cut in half
- 2 TBSP fresh parsley chopped
- ½ tsp capers, rinsed in cold water
Instructions
- Slice the Chicken breast in half, giving you 6 breasts.
- Using a meat mallet, pound each chicken breast to a thin, flat breast.
- In a medium-sized mixing bowl, mix the pink Himalayan salt, ground pepper, and flour together.
- Dredge each chicken breast in the flour.
- Heat a large, well-seasoned cast-iron skillet over medium-high heat.
- Add the gluten-free chicken broth and sautee the garlic until it turns the color of light cardboard.
- Remove the garlic and set it aside.
- Add the floured chicken breasts, frying quickly until golden brown.
- Place the cooked chicken breasts on a platter, and keep warm.
- Add the wine to the skillet to deglaze it, then add the juice of ½ lemon and the cooked garlic.
- Stir the sauce well and heat thoroughly.
- Add the fresh chopped parsley and stir.
- Spoon the sauce of the cooked chicken.
- Sprinkle the capers on top, and at this point, you can sprinkle more chopped parsley and slice the other half of the lemon and place it on top.
Calories
131.44Fat (grams)
1.33Sat. Fat (grams)
0.35Carbs (grams)
19.45Fiber (grams)
1.70Net carbs
17.75Sugar (grams)
0.71Protein (grams)
8.97Sodium (milligrams)
107.45Cholesterol (grams)
17.30Hey, let us know how your chicken piccata recipe turned out, and leave a comment!
Did you do something more creative with this chicken piccata recipe?
Leave a comment and tell us about it. We would love to hear from you.
