Gluten Free Chicken Piccata (Printable Version)
Juicy chicken in a bright lemon-caper sauce, naturally gluten free and quick enough for any night.
# Ingredients:
→ Main
01 -
570 g chicken breast
02 -
32 g tapioca starch
03 -
9 g salt
04 -
2 g black pepper
05 -
28 g butter
→ Aromatics & Sauce
06 -
1 shallot, diced
07 -
1 tablespoon garlic, minced
08 -
160 ml low sodium chicken broth
09 -
30 ml lemon juice
10 -
30 g capers
11 -
15 g parsley, chopped
# Steps:
01 -
Pound chicken breasts to an even 6 mm thickness. Slice large breasts in half to yield 4 pieces.
02 -
Combine tapioca starch with half the salt and pepper in a shallow dish. Whisk to blend evenly. Coat chicken pieces thoroughly in the mixture.
03 -
Melt butter in a skillet over medium heat. Arrange dredged chicken in the hot pan. Sauté each side for approximately 3 minutes until golden brown and crisp. Transfer chicken to a plate.
04 -
In the same pan, add diced shallot and minced garlic. Sauté for 3–4 minutes until softened, adding extra butter if required.
05 -
Pour in chicken broth, lemon juice, and capers. Whisk well, scraping up any browned bits from the pan.
06 -
Return seared chicken into the pan. Simmer for 5–10 minutes until the sauce thickens. If the sauce remains thin, prepare a slurry of 1.5 teaspoons tapioca starch with 2 teaspoons water and stir in to achieve desired consistency.
07 -
Scatter chopped parsley over the chicken. Serve immediately, optionally paired with gluten free pasta.
# Notes:
01 -
For a dairy free adaptation, substitute butter with plant-based butter.
02 -
For optimal results, ensure chicken is fully coated and pan is adequately preheated before searing.