| Chicken Piccata (Gluten-Free) |
Author: Nicole
Ingredients
- 12 ounces frozen artichoke hearts, defrosted
- 1 pound chicken cutlets, thinly sliced
- 6 tablespoons olive oil
- ⅓ cup gluten-free or all-purpose flour (see Notes)
- ½ dry white wine
- ⅓ cup freshly squeezed lemon juice (~ 3 lemons) (see Notes)
- 3 to 4 ounces non-pareil capers, drained and rinsed
- Fine sea salt and freshly ground pepper
Instructions
- Place frozen artichokes on a large plate covered with a paper towel. Cover with plastic wrap and let defrost in refrigerator about 6 to 8 hours (or overnight).
- Place each cutlet between a folded piece of waxed paper and pound until thin (but not falling apart) with a flat meat pounder. Transfer to a plate.
- In a 12-inch frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add artichokes and sauté until lightly browned, about 8 to 10 minutes, stirring occasionally. Transfer to a plate.
- Place flour on a plate and season well with fine sea salt and freshly ground pepper.
- Heat 2 additional tablespoons of oil over medium-high heat. Dip each cutlet in flour mixture and place in pan taking care not to crowd the pieces. Cook until lightly browned about 2 to 3 minutes and flip, cooking for an additional 2 minutes. Transfer to a covered dish to keep warm. Repeat process to cook remaining chicken cutlets (should take two batches).
- Turn heat up to high and add white wine and lemon juice to plan to deglaze it. Stir using a wooden spoon to loosen any meat pieces. The flour from the chicken should begin to thicken the sauce in 1 to 2 minutes. Turn heat down to medium and add chicken, artichokes and capers into pan and cover with sauce. Cook for an additional 2 minutes. Transfer chicken to a platter or individual plates. Serve warm.
Notes
* If you want to make this truly gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Before squeezing the lemon, heat them in a microwave for about 20 seconds each and then rub them back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Recipe can be doubled or tripled. It makes great leftovers.
* Before squeezing the lemon, heat them in a microwave for about 20 seconds each and then rub them back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Recipe can be doubled or tripled. It makes great leftovers.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-piccata-gluten-free/