Gluten-Free Chicken Piccata
A simple gluten-free chicken piccata recipe that's perfect for a busy weeknight meal made with finely diced pancetta, capers, lemon, and butter.
Servings 6 servings
Calories 336kcal
Ingredients
- 2 large lemons juiced (about ⅓ cup)
- ¼ cup King Arthur gluten-free blend flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 6 (4 oz) boneless chicken cutlets 1 lb thin cut or small breasts
- 4 oz finely diced pancetta
- 2 tablespoon extra virgin olive oil
- 3 tablespoon butter
- ½ cup chicken stock
- 2 tablespoon capers drained
Instructions
- Squeeze lemons for juice (you'll want about ⅓ cup) and set aside.
- In a large zip top bag, combine GF flour, salt and pepper.
- Shake until blended.
- Drop chicken cutlets into the bag, one at a time, and shake until coated.
- Shake to remove excess flour.
- Heat a large skillet over medium-high heat and cook the pancetta until fat is rendered and bacon is crispy.
- Remove pancetta from the pan and set aside.
- Add the butter and oil to the skillet and cook until melted, then add chicken and cook for 2-3 minutes per side, until lightly golden on each side.
- Reduce heat to medium-low; add broth, pancetta, lemon juice and capers.
- Simmer until sauce is thickened and chicken is cooked through, about 5 minutes.
- Serve over rice, pasta, or mashed cauliflower, or mashed potatoes
Nutrition
Calories: 336kcal | Carbohydrates: 8g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 804mg | Potassium: 528mg | Fiber: 2g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg