Summary: Celiac.com 01/31/2023 - Lemon chicken piccata is a delicious, easy to prepare dish that will make you look like a cooking pro, and maybe even win you some fans. This delicious marriage of lemon, butter, capers deliver a tangy, alluring sauce. Serve it with herb-roasted potatoes or steamed rice for a home run meal. Gluten-Free Lemon Chicken Piccata Ingredients: 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions salt and pepper to taste ½ cup gluten-free flour or potato or tapioca starch 2 tablespoons vegetable oil, or as needed 1 clove garlic, minced 1 cup chicken broth ½ lemon, thinly sliced ¼ cup fresh lemon juice 3 tablespoons butter 2 tablespoons Italian (flat-leaf) parsley, minced (Optional) 2 tablespoons capers, drained and rinsed Directions: Heat oven to 200 degrees F. Place a serving platter into the oven to warm. Heat the vegetable oil in a skillet. Season the chicken breast pieces with salt and pepper and dredge them in gluten-free flour or potato or tapioca starch. Shake off excess. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with the chicken, drain most of the oil from the skillet, leaving a bit in the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5 to 8 minutes. Add the lemon juice and capers (Optional); simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
