Gluten-Free Chicken Piccata
Servings
2Serving size
1 chicken breast (about 4 ounces chicken)This recipe can easily be multiplied. Leftovers make great sandwiches. Keeps well, refrigerated, 2-3 days.
Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Caesar Salad or Grilled Caesar Salad or Mushroom Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Broccoli with Garlic
Ingredients
| 1/8 cup Chickpea flour |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 2 tsp. Olive oil |
| 1/3 Tbsp. Unsalted butter |
| 1 clove Garlic, raw (minced) |
| 2 4 ounces Boneless, skinless chicken breast |
| 1/4 100 grams Low sodium chicken or vegetable stock |
| 1 fluid ounces White wine |
| 1 Tbsp., drained Capers |
Instructions
Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).
Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.
Place the garbanzo flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.
Put the olive oil and butter in a 10 inch skillet over medium heat and add the garlic.
Cook for about 1 minute. Stir frequently
Add the chicken and cook on one side for about 5 minutes.
Turn and cook for another 5 minutes.
Remove the chicken to a plate and place in the warm oven.
Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat scraping the bottom of the pan until it is clean.
Add the chicken back into the pan for about five minutes, turning frequently.
The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
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