Gluten-Free Chicken Piccata
by Robert Landolphi, Chef, Quick-Fix Gluten Free, Hampton, Connecticut
Dredging the chicken in a tapioca flour mixture makes this easy, one-skillet dish gluten-free and fit for any crowd.
- 4 (about 1½ pounds) boneless skinless Smart Chicken breasts
- ¼ cup cornstarch
- 1 tablespoon tapioca flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 6 tablespoons unsalted butter
- 6 tablespoons extra-virgin olive oil
- ¼ cup dry white wine
- 3 cloves garlic, minced
- ½ cup chicken stock
- ⅓ cup freshly squeezed lemon juice
- 3 tablespoons capers, drained
- ¼ cup minced flat leaf parsley
Place each chicken breast on a flat surface and cut in half horizontally. Put each piece between 2 sheets plastic wrap and pound lightly with a meat mallet or small skillet until chicken is about ¼-inch thick.
In a shallow bowl, whisk together cornstarch, tapioca flour, baking soda, salt, and pepper. Dredge both sides of the chicken in gluten-free flour mixture and shake off excess. In a large sauté pan, melt 2 tablespoons of the butter with 2 tablespoons olive oil over medium-high heat. When butter and oil start to sizzle, add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer chicken to a plate and let rest. Continue method with remaining butter, oil, and chicken until all chicken is cooked.
Deglaze the sauté pan by adding the wine and garlic, scraping the browned bits from the chicken off of the bottom of the pan. Once the wine reduces by half, add chicken stock, lemon juice, and capers. Bring the sauce to a boil, return the chicken to the pan, and simmer 5 minutes. Transfer the chicken to a platter. Stir the fresh parsley into the sauce and pour it over the chicken just before serving.