Gluten-Free Chicken Piccata

This recipe makes a delicious family meal for a small gathering. It takes a little time, but really comes together quickly and easily. For even more ease, you can simply bake the breaded chicken in the oven and skip the frying step all together!

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1292
Fat:	41 g
Carbohydrates:	158 g
Protein:	49 g
Cholesterol:	247 g
Sodium:	497 mg
Fiber:	11 g
Sugars:	2 g
Calculated per serving.

by Primal Palate

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Serves: 3

Ingredients

1 lb1 lb 1 lbSkinless Chicken Breast, thinly sliced (3 cutlets)
22 2Eggs
3/4 cup3/4 cup 3/4 cupCassava Flour
1/2 cup1/2 cup 1/2 cupParmesan Cheese, finely grated, plus additional for topping
2 tsp2 tsp 2 tspLittle Palates Herb Garden Seasoning
1/2 tsp1/2 tsp 1/2 tspBlack Pepper
1/4 cup1/4 cup 1/4 cupExtra Virgin Olive Oil, for frying
12 oz12 oz 12 ozGluten Free Spaghetti (Jovial), (1 package)
Flat Leaf Parsley, for topping

Sauce

2 Tbsp2 Tbsp 2 TbspUnsalted Butter
1 cup1 cup 1 cupfree range, organic Chicken Stock
1/2 cup1/2 cup 1/2 cupWhite Wine
2 whole2 whole 2 wholeLemon, the juice of one lemon, and the other lemon cut into wedges
2 cloves2 cloves 2 clovesGarlic, chopped
1/2 tsp1/2 tsp 1/2 tspBlack Pepper
1/4 cup1/4 cup 1/4 cupCapers

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In two large shallow bowls, prepare the breading mixture for the chicken. In one of the bowls, whisk together the cassava flour, Parmesan cheese, Little Palates Herb Garden blend, and black pepper.
In the other bowl, whisk together the two eggs.
Purchasing thinly sliced chicken breasts makes this recipe come together more quickly, but you can simply slice your own chicken breasts in half if you would like, and pound them thinner if desired.
Working with one chicken breast at a time, coat the chicken in the egg wash, and then transfer to the flour bowl, and coat evenly on all sides. Transfer the breaded chicken to a baking sheet in preparation for frying.
In a large saute pan, heat 1-2 tablespoons of olive oil over medium-high heat.
Once the oil is hot, place 2 chicken breasts into the pan and fry until the crust is golden brown on either side, about 2-4 minutes a side.
Add the remaining olive oil to the pan, and continue frying the remaining chicken.
When your chicken is fried, place it on a clean baking sheet. If your chicken breasts are on the thicker side, you can place them in a 375 degree oven for approximately 10-15 minutes, and if they are very thin, then you can finish their cooking just in the sauce on the stovetop.
If your saute pan has a lot of burnt bits from frying, you can clean the pan. Otherwise, deglaze the pan with the chicken stock and white wine over medium heat.
Add in the juice of one lemon, and whisk to combine.
Add in the chopped garlic, and whisk in the butter.
Add in the lemon wedges, and the capers. Season with black pepper, and turn the heat down to medium-low if it is boiling too rapidly.
Bring a large pot of water to boil and cook the pasta according to the instructions on the package.
Allow the sauce to cook for about 5 minutes, and then add the chicken to the pan, and spoon the sauce over the top.
Cover the pan, turn the heat down to low, and simmer the chicken in the sauce until the chicken reads 165 degrees.
Drain the pasta from the water, and toss with butter. Transfer the pasta to a serving dish, and grate fresh parm over the pasta.
Top the pasta with the chicken and sauce, and sprinkle with fresh parsley and grate with fresh parm.