Gluten Free Chicken Piccata

Gluten Free Chicken Piccata with Gluten Free Pasta and Broccoli 

 

This is one of my all time favorite summer chicken dishes.  I knew it was breaded, so I stopped ordering it in restaurants.  Finally, I caved.  I had to know if I could make the dish gluten free.  I wish I had known just how easy it would be to not only make, but also make it gluten free.  There are so few ingredients and it really is a quick easy dish to make.  It's a light, brightly flavored chicken dish that fills you up without feeling heavy.  I'll also give you some tips along the way to make sure this dish becomes one of your go-to summer dishes.

Fresh lemons really are the star of this dish

Here's what you'll need:

2 skinless, boneless chicken breasts, butterflied and cut in two pieces
Himalayan sea salt and freshly ground black pepper
1/3 Cup Gluten free all purpose flour
6 Tbsp unsalted butter (You can use half this amount if you'd like.)
6 Tbsp extra-virgin olive oil
1/3 Cup freshly squeezed lemon juice (I use a little more because I love the lemony flavor.)
1 Cup low sodium organic chicken stock
1/8 Cup capers, rinsed (You'll want the brined.  Use up to 1/4 cup if you really like them.)
1/3 Cup freshly chopped parsley
1 pkg gluten free angel hair brown rice pasta
2 Cups broccoli tops washed

Directions:

I like to do several steps in advance so you'll be ready once the chicken starts cooking.  It moves along pretty quickly once the first filets are in the pan.  If you have a double boiler with a steamer basket, this dish will be so simple to make.  I stack the broccoli and pasta in one big pot and the steam from the boiling pasta cooks the broccoli.  Put the water in with some sea salt and start heating the water with the lid on it.  By the time you get it everything ready, your water will be ready too.

Look for a pasta boiler with a steamer basket on top. (basket not shown)

Strain as you go.

Juice your lemons.  I learned this tip the hard way.  While juicing, use a strainer to catch any seeds.  They're huge pain to pick out later.








Save half of one lemon and slice it extra thin.  Set aside.

Use a separate cutting board just for the chicken.

Butterfly your filets by carefully slicing down the middle.  Open it up and separate the two pieces.

If you can't find organic, make sure you wash your veggies well.

Wash your broccoli using a good fruit and vegetable wash.  I found one a Trader Joe's in the produce aisle.  I just followed the directions on the back.  It's worth the extra step to get those nasty pesticides off the food.

Didn't have all purpose gluten free flour.  The pancake mix

 worked just as well.

Put the flour in a shallow dish and spread it around the bottom to make dredging easy.

Add two tablespoons butter and two tablespoons of the olive oil to the pan.  When you see the butter bubble, it's ready for the chicken.  Salt and Pepper two pieces of chicken then dredge it in the flour and add it to your pan. You'll cook it on each side for three minutes.  When you flip this first batch over, set your timer to three minutes and then add your pasta and broccoli to the double boiler.  Remember, pasta directly in the boiling water, broccoli in the steamer basket above it.  These, of course, can be done in two separate pots. I just like the idea of doing it all in one.  I felt clever when I discovered how easy it made it to get two elements done in one pot.  Okay back to the chicken.

The butter will brown while you cook.

This will crisp up nicely.  Once it's done remove the two pieces to a plate and refresh your pan with two more tablespoons of butter and some olive oil and repeat the cooking process at three minutes a side.

Once all your chicken is cooked and set aside, add your chicken stock, lemon juice, capers and lemon slices.  This should de-glaze your pan allowing all those flavorful bits on the bottom of your pan to incorporate into the sauce.  Bring it all to a boil then reduce to a simmer.  Add your chicken back in and set to simmer for five minutes.

While this is simmering check your broccoli and pasta for doneness.  Once they are both al dente remove them from the heat.  If you need to rinse your pasta to stop the cooking process that's okay, the sauce will heat it back up in a bit.  Once your chicken is done put it back on the plate you used before.  Add the last two tablespoons of butter to the sauce and stir it in.







To plate it, add pasta to the plate, add broccoli on top, then chicken.  Pour the sauce over the entire dish covering the chicken, broccoli and pasta.  Sprinkle with the parsley and serve with a nice, chilled pinot grigio.  I've already made this twice in the last two weeks.  It's that good.  Bon Appetito!