This recipe came to us from my father-in-law, Bob R. He originally made it with thinly pounded pork and served it with gnocchi. I’ve always loved piccata – there’s something about the lemon and caper combination that just works for me.

Over the years, I’ve adapted it using chicken and then gluten-free flour (Cup4Cup is my go-to) when I gave up eating all-purpose flour. It remains just as good. Note that you can substitute the same amount of all-purpose flour.

Recently we were in Florida visiting our friends, Steve and Kathy K. We went to their favorite Bonita Springs restaurant, Molino’s, to celebrate Steve’s birthday. I ordered their chicken piccata and was thrilled to see that it also came with artichokes (my favorite food). Ed predicted that the next time I made it at home that it would include artichokes and he was right.

I defrosted frozen artichoke hearts and sautéd them before cooking the chicken and then added them back in at the end with the sauce. It made one of my favorite comfort food dishes even better.

Sometimes I serve it with pasta or asparagus but most recently I’ve served it with cauliflower rice (cooked in a separate frying pan in a bit of olive oil). A healthier way to soak up the yummy sauce.

I’d be remiss if I didn’t mention that our Siberian Forest cat, Talia (age 16), is a big chicken piccata fan. Odd, right? I like to think she’s a foodie like us. She loves all things chicken but also likes a tart lemon sauce. Don’t worry, we only feed her tiny bits – we’re only moderately crazy cat parents.

Chicken Piccata (Gluten-Free)

 

Chicken Piccata (Gluten-Free)
Print
Recipe type: Main Dish
Author:
Serves: 2-3
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
  1. 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).
  2. 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.
  3. 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.
  4. Place flour on a plate and season well with fine sea salt and freshly ground pepper.
  5. 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).
  6. 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.
Wordpress Recipe Plugin by EasyRecipe