Easy Chicken Piccata

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Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free
Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free

Gluten Free Chicken Piccata was not on my menu until very recently but I have to say I was pleasantly surprised when I tried it, It only has a few simple ingredients but it tastes pretty great!

I always thought it was a fancy dish, better suited to a dinner party but it’s really not complicated and cooks in about fifteen minutes. It has quite a tangy lemon flavor which I really liked but my ten year old did not, all the more for me then!

I’ve not included Parmesan cheese in my recipe because I don’t eat it. If you can tolerate it, a little cheese grated on top of the finished dish would be very nice I’m sure.

Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole30, low calorie, gluten free, and dairy free

If you’re following the Paleo diet you could substitute the cornstarch with arrowroot instead and that should work just as well, and do make sure you rinse the capers before you add them to the pan or the taste could be quite overpowering.

I just ate the chicken as it was (I was hungry…) but I think it would be lovely served with green beans, over some mashed potatoes, or with gluten free spaghetti noodles, whatever you prefer! I made this in my Lodge Cast Iron Skillet which I LOVE, I cook almost everything in it!

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Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free

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Gluten Free Chicken Piccata
 
Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free
Author:
Recipe type: Main Course
Cuisine: Easy Chicken Piccata
Serves: 2
Ingredients
  • 2 Chicken Breasts - skinless, boneless
  • 4 - 6 tablespoons oil
  • 5 tbsp cornstarch (arrowroot for paleo)
  • ½ cup gluten free chicken stock
  • ⅓ cup lemon juice
  • ¼ cup capers
  • ¼ cup parsley, finely chopped for garnish
  • lemons, thinly sliced for garnish
Instructions
  1. Cut the chicken breasts in half lengthways, and toss them with the cornstarch (or arrowroot for paleo) which is seasoned with salt and pepper.
  2. Add about 3 tablespoons of oil to a non stick skillet and heat over a medium high heat.
  3. Shake the excess cornstarch off the chicken and add two pieces to the skillet and cook for about 3- 4 minutes on each side till a little brown.
  4. Remove them to a plate and repeat with the other pieces of chicken, add a little more oil if you need to.
  5. Now add the stock, lemon juice and capers (rinse and drain the capers before adding them)
  6. to the pan, then add back the chicken pieces and cook for a further five minutes or until the chicken is cooked through.
  7. Serve hot and garnish with parsley and lemon slices.
Notes
Adapted from Giada De Laurentiis
Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free
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Sheena Strain

Living gluten free needn’t be daunting! As a Celiac, and a mom to a Celiac child, I want to show you how to cook delicious, easy,weeknight, gluten free meals for your family, and how to successfully navigate your gluten free life!
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Comments

  1. says

    This looks so scrumptious! I have tried variations of this recipe, but can’t wait to try this one. When I first started using a cast iron skillet, I wasn’t too sure about it, but now I love it and use it daily.

  2. Frances says

    I made this for my whole family even though it was just me and my husband on W30. It was a huge hit, great flavor and very quick and easy. Question: the arrowroot was great until moisture was added. Then I found it to be a little slimy…? 😬 Do you have a suggestion for another “flour” to try that would work? Thanks so much!!!

    • says

      Hey Frances, So glad that you all loved it! So if you are cooking this to be Whole30 compliant then I think your only options are arrowroot or tapioca starch, and I’ve found tapioca starch to be potentially even more sticky and gluey than arrowroot! Nut flours like Almond flour or coconut I think would be ok on whole30, but I’ve not tried them for this recipe so not sure if that would work for you? they are also $$ if you don’t already have it in your pantry. Typically I use cornstarch but that’s no use for Whole30.

      • Frances says

        OK thanks for the response. I was gonna try tapioca starch so that is good to know!! Maybe I’ll do coconut flour next but that tends to make it a wee bit sweet when it’s not the flavor we’re looking for! Onward and upward!

          • Kerri says

            I only had Hodgson Mill Almond Flour/Meal on hand and although it was likely a bit more grainy than if I used arrowroot or coconut flower, it was still SUPER delicious!

    • says

      Hi Rosanna, I’m so sorry I don’t have that info for you, but you can input the ingredients into caloriecount.com and it should pull it all up for you.

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