This chicken piccata recipe is quick and easy to make any day of the week. Follow my tips for the best flavor.
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PAMELA’S Gluten Free Baking and Pancake mix
http://amzn.to/2ejSvkp
Chicken Piccata Recipe
Ingredients:
2 chicken breast, boneless, skinless, butterflied (cut in half lengthwise), about 1 ¼ lbs.
¼ cup capers, drained
1 cup chicken broth
½ cup white wine, I used sauvignon blanc
2 Tbsp. fresh lemon juice
1 tsp. ground Marjoram
1 tsp. garlic powder
2 Tbsp. grass fed butter, divided
1 Tbsp. olive oil
1 Tbsp. arrowroot
2 Tbsp. chicken broth
½ cup Pamela’s gluten free baking and pancake mix (or regular flour)
Salt
Pepper
6 oz. gluten free noodles
Parsley, chopped
Directions:
Cover the chicken with plastic wrap on a cutting board and pound the chicken breast until they are about ¼ inch thick. This will insure quicker cooking. I cut the pieces in half again so I could fit more in the pan but you can leave them whole.
Combine the flour, marjoram and garlic powder in a plate. Dredge the chicken in the flour mixture to coat all sides.
Heat a large stainless steel pan over medium high heat and then add the olive oil and butter. Once the butter melts and is bubbly, add the chicken to the pan and then add some salt and pepper. I like to use a stainless steel pan as the chicken browns up nicely in the pan.
Cook the chicken for between 3 and 5 minutes. Start heating up a stockpot of water with a touch of salt to cook your noodles.
After the chicken browns up nicely turn the pieces over and add more salt and pepper. Start cooking your noodles so they will be done when the chicken is done. Cook them according to the package directions.
Once the chicken is done (test by cutting into it), place it on a clean plate to keep warm.
Add the wine to the frying pan to deglaze it. Use a wooden spoon to scrape the brown bits off the bottom of the pan. After two minutes of simmering the wine, add the chicken broth and the capers.
Add just a pinch of salt and pepper to the wine/broth mixture and then the lemon juice and 1 Tbsp. butter. Let this simmer 2 minutes. Then add the parsley.
Place the chicken back in the pan to make sure it gets hot. Combine the 1 Tbsp. of arrowroot and 2 Tbsp. of chicken broth and stir that around the chicken. You will notice the sauce will thicken slightly.
Drain the noodles and then I like to place them in the pan with the chicken so that the noodles can absorb the delicious sauce.
Garnish with a bit more chopped parsley and enjoy!
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Rockin Robin
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