Chicken Piccata Recipe

Ingredients:

2 or 3 large chicken breasts

1 cup NoGlutenInIt flour for dredging

Salt & pepper to taste

1/4 teaspoon garlic powder

6 tablespoons butter divided

2 tablespoon olive oil

1 cup dry white wine (we use Chablis)

Juice of 1 lemon

2 cloves garlic, minced

2 tablespoons capers, drained

Parsley for garnish

• Prep Chicken: Slice chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, and garlic powder.

• Dredge: Coat chicken cutlets in gluten-free flour, shaking off excess.

• Cook Chicken:

• Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.

• Cook chicken for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

• Make Sauce:

• In the same skillet, add minced garlic and cook for about 30 seconds.

• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook until reduced by half.

• Add lemon juice, capers, and remaining 3 tablespoons of butter. Stir until the butter is melted and the sauce is smooth.

• Combine: Return the chicken to the skillet, spooning sauce over the top. Cook for an additional 2 minutes.

• Garnish: Sprinkle with parsley.

• Serve: Prepare with gluten-free pasta or roasted potatoes.