How to Make Chicken Piccata

In a shallow bowl, add the gluten-free flour, arrowroot starch, cheese, garlic, salt and pepper. Mix it all well. Because we use a gluten-free flour, this chicken piccata is safe for people with Celiac disease or gluten sensitivities.

Adding garlic and cheese right to this flour mix also means that each bit of crispy coating will be full of flavor.

Coat the chicken in the flour mixture and set aside for now.

In a medium saucepan, heat theavocado oil and butter. Not only will we use this to cook the chicken, but the oil and butter will be the beginning of the lemon sauce.

Fry the chicken breasts on each side until they’re golden brown, about 3–5 minutes, or until the chicken reaches 165 F, then set the chicken aside on a plate.

Now it’s time to make the sauce! Reduce the heat to medium-low. Add the avocado oil, broth, almond milkand water.

Then, add the extra chicken rub and capers to the pan. Let the sauce simmer until it thickens, about 2 minutes or so.

Add the lemon juice next, and let the sauce thicken for another 2 minutes.

Serve the chicken over the cooked pasta and top with the sauce. You might be unable to resist licking the serving spoon at this point.

It happens to the best of us. For a dish that’s so easy to make, this one tastes so darn good.

Chicken Piccata Recipe

Total Time: 25 minutes

Serves: 3–4

INGREDIENTS:

For the Chicken:
2 boneless, skinless chicken breasts, halved horizontally
4 tablespoons gluten-free flour
2 tablespoons arrowroot starch
¼ cup pecorino romano, finely grated
2 teaspoons garlic powder
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon avocado oil
1 tablespoon grass-fed butter
For the Sauce:
1 tablespoon avocado oil
½ cup almond milk
1¼ cup chicken bone broth
2 tablespoons capers
1 tablespoon water
2–3 tablespoons lemon juice
2–3 tablespoons parsley, chopped
gluten-free brown rice pasta, cooked

DIRECTIONS:

In a shallow bowl, add the flour, arrowroot starch, cheese, garlic, salt and pepper and mix well.
Coat the chicken in the mixture and set aside.
In a medium sauce pan, over medium-high heat, add the avocado oil and butter.
Fry the chicken until golden on each side, about 3–5 minutes, or until chicken reaches 165 F. Then transfer chicken to a plate.
Reduce heat to medium-low and add the avocado oil, broth, almond milk and water.
Add the extra chicken rub mixture to the pan, along with the capers and allow sauce to simmer for 2 minutes or until it thickens.
Add in the lemon juice and allow to simmer for 2 minutes.
Serve chicken over cooked pasta, topped with sauce.

Source: Draxe