Chicken Piccata
Chicken Piccata (dairy free, gluten free, paleo)
Okay I have to admit Italian has never been my favorite, as in I don’t love all Italian dishes, but there are a few that I really enjoy. This chicken piccata is one of them. It has such a simple butter, lemon taste, with a little crunch from the breading, and it can go with a variety of things, including salad, veggies, pasta, or rice. It makes good left overs too, which I love because I almost always eat left overs for lunch. I first had a similar dish in an Italian restaurant in Anaheim California back when I could eat out. At first I wasn’t overly thrilled about going out to an Italian restaurant, since as I said before isn’t my favorite, especially with Cheesecake Factory close by, but I wasn’t disappointed when I first ate this dish. Ever since I had it years ago, I was wanting it again, but since I cannot eat out, I figured I would make it myself. I thought it was going to be a complicated recipe I would have to recreate, especially being allergic to garlic, which is a key ingredient in Italian, but actually this recipe hardly needed any tweaking thankfully, and it turned out great! So next time you’re craving a light Italian inspired dish, this is the one for you.
Details
Main Dishes, dairy-free, gluten free, paleo
Ingredients
4-5 thin chicken breasts
salt & pepper
2/3 cup cassava flour or gluten free all purpose flour
6 tbsp. butter
5 tbsp. olive oil
1/3 cup lemon juice
capers and parsley
1/2 cup chicken broth
Instructions
Make sure chicken is thinly cut. Salt and pepper both sides. Heat up frying pan with 4 tbsp. butter and 3 tbsp. olive oil. Lightly bread the chicken in flour and put in frying pan.
2.Cook chicken until done. Take chicken out of frying pan when cooked and add chicken broth, lemon juice, 2 tbsp butter, 1 tbsp. olive oil to pan and whisk together. Add parsley and capers for garnish.
3. Serve sauce over chicken.