Gluten-free Chicken Piccata

I was first introduced to Chicken Piccata at an Italian Restaurant and fell in love with this dish probably a little over 10 years ago.  Ever since then, I would either go and make my own or eat it dining out.  However now that I am venturing on the gluten-free side I found a very delicious adapted gluten-free Chicken Piccata recipe courtesy of Carol’s SimplyGluten-Free site.  Regardless of whether you are gluten-free or not, I think this recipe will appeal to either crowd.

Ingredients:

2 Organic chicken breast (cut into smaller thin cut filet pieces)

1/2 cup Almond meal

1/8 cup grated Parmesan cheese

1/2 tsp Sea salt

1/4 tsp Ground black pepper

2 tbsp Extra virgin olive oil

2 tbsp Organic unsalted butter

1/2 cup Gluten-free organic chicken broth

3 tbsp Freshly squeezed lemon (Also some additional lemon for garnishing)

1/8 cup Capers in brine, drained

1/8 cup Parsley, chopped

Directions:

1.  Take the chicken breasts and pound it with a meat tenderizer until it is about 1/4 inch thick.  Then set chicken breasts aside for later.

2. Put almond meal, Parmesan cheese, sea salt and ground black pepper in a food processor then pulse it until all ingredients are mixed well.  Spread the mixture on a large plate.

3. Mix the chicken breast gently into the almond meal mixture until both sides are coated really well.

4. Heat a large skillet (marble wok in our case), in medium high heat.  Add in 2 tbsp butter and extra virgin olive oil.  When the butter is melted, add in the chicken breasts and cook each side for 3 to 4 minutes each side or until they are well brown.

5. In the same skillet, add in the chicken broth and lemon juice along with the capers.  Cook the sauce until it is reduced half way.

6. Pour the sauce over the chicken, top with lemon garnish and sprinkle some fresh or dried parsley on top and feel free to serve over the pasta.

Gluten-free Chicken Piccata

Yield: 2 Servings

Ingredients:

2 Organic chicken breast (cut into smaller thin cut filet pieces)

1/2 cup Almond meal

1/8 cup grated Parmesan cheese

1/2 tsp Sea salt

1/4 tsp Ground black pepper

2 tbsp Extra virgin olive oil

2 tbsp Organic unsalted butter

1/2 cup Gluten-free organic chicken broth

3 tbsp Freshly squeezed lemon (Also some additional lemon for garnishing)

1/8 cup Capers in brine, drained

1/8 cup Parsley, chopped

Directions:

1. Take the chicken breasts and pound it with a meat tenderizer until it is about 1/4 inch thick. Then set chicken breasts aside for later.

2. Put almond meal, Parmesan cheese, sea salt and ground black pepper in a food processor then pulse it until all ingredients are mixed well. Spread the mixture on a large plate.

3. Mix the chicken breast gently into the almond meal mixture until both sides are coated really well.

4. Heat a large skillet (marble wok in our case), in medium high heat. Add in 2 tbsp butter and extra virgin olive oil. When the butter is melted, add in the chicken breasts and cook each side for 3 to 4 minutes each side or until they are well brown.

5. In the same skillet, add in the chicken broth and lemon juice along with the capers. Cook the sauce until it is reduced half way.

6. Pour the sauce over the chicken, top with lemon garnish and sprinkle some fresh or dried parsley on top and feel free to serve over the pasta.