Gluten free Chicken Piccata
by YaDa Chef
We've started Allergy Free menus for our clients. Here is an example of one of our dishes
1 lb Gluten free/rice pasta (DeBoles) cooked al dente
2 skinless and boneless chicken breasts, butterflied and then cut in half pounded thin
Sea salt and freshly ground black pepper
1/8 tsp garlic powder (optional)
3 TB extra-virgin olive oil
1/3 cup fresh lemon juice
½ cup brined capers
3 TB caper brine
1/3 cup fresh parsley, chopped
Season the chicken with salt and pepper.
In a large skillet over medium high heat, spritz with olive oil to cover pan. When oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Spritz with more olive oil. Add the other 2 pieces of chicken and brown both sides. Remove pan from heat and add chicken to the plate.
Into the pan add the capers, brine lemon juice and olive oil. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter with pasta. Pour sauce over chicken, gently mix with pasta and garnish with parsley.
That sounds wonderful YadaChef, and will certainly be tried!! Thank you for sharing this one It's great to see restaurants branching into the allergy free cooking area, and makes eating out so much easier for families like mine