Gluten Free Chicken Piccata
Golden, pan-fried chicken cutlets with a light, crisp rice flour coating, served with a glossy lemon-caper butter sauce that's completely wheat-free and ready in about 30 minutes.
Equipment
- Large skillet (12-inch / 30 cm) - Preferably stainless steel or well-seasoned cast iron
- Meat mallet or rolling pin - For pounding chicken to even thickness
- Shallow dish or plate - For dredging
- Cutting board
- Sharp knife
- Whisk
- Citrus juicer or reamer
- Measuring cups and spoons
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz / 170g each, pounded to ½ inch / 1.2 cm thickness
- ½ cup fine white rice flour - 65g
- 2 tablespoons arrowroot starch - or cornstarch
- 1 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil - divided
- 3 tablespoons unsalted butter - divided
- 4 cloves garlic - thinly sliced
- ½ cup dry white wine - 120ml, such as Pinot Grigio or Sauvignon Blanc
- ½ cup gluten-free chicken broth - 120ml
- 3 tablespoons freshly squeezed lemon juice - about 1½ lemons
- 1 tablespoon lemon zest
- 3 tablespoons capers - drained and rinsed
- 2 tablespoons fresh flat-leaf parsley - chopped, for garnish
- Lemon slices - for serving
For Serving (Suggested)
- Garlic Mashed Potatoes - or steamed jasmine rice
- Roasted broccoli or asparagus - or simple green salad with lemon vinaigrette
Instructions
- Pound chicken breasts to even ½-inch thickness, then season both sides with salt and pepper.
- Whisk rice flour, arrowroot starch, ½ teaspoon salt, and pepper in a shallow dish. Dredge each chicken breast, shaking off excess flour.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium, add remaining olive oil and sliced garlic. Cook for 60 seconds until fragrant and lightly golden.
- Add white wine to deglaze the pan, scraping up browned bits. Simmer until reduced by half, about 2 minutes.
- Add chicken broth, lemon juice, lemon zest, and capers. Bring to a gentle simmer for 2-3 minutes to meld the flavors.
- Remove from heat and swirl in remaining 2 tablespoons cold butter until emulsified and glossy.
- Return chicken to the skillet, spoon sauce over the top, and warm over low heat for 1 minute. Garnish with parsley and lemon slices before serving.
Notes
- Use superfine rice flour for the smoothest, least grainy coating on the chicken.
- Pound the chicken to an even thickness to ensure it cooks uniformly without drying out thinner edges.
- Make sure your skillet is properly preheated before adding oil and chicken to prevent sticking and achieve a good sear.
- Add cold butter off the heat for a silky, emulsified restaurant-style sauce (monter au beurre).
- For a dairy-free version, substitute the butter with a high-quality dairy-free butter alternative or olive oil for the sauce finish.
- To make this creamy, stir in 3-4 tablespoons of heavy cream or coconut cream after finishing with butter.
- If you don't have wine, substitute with additional chicken broth and a splash of white wine vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid breaking the sauce.
- This dish is excellent over gluten-free pasta, rice, or with roasted vegetables.