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Gluten Free Chicken Piccata

 Gluten Free Chicken Piccata

Chicken Piccata is a quick dinner that consists of a crispy pan-seared seared chicken breast topped with a Lemon Butter Caper Sauce. This chicken has a bright, lemony sauce that's just tangy enough. It's incredibly simple and delicious!
Gluten Free Chicken Piccata

PREP TIME 10 mins      COOK TIME10 mins

COURSE Main Course CUISINE Italian

SERVINGS 2 people      CALORIES  746 kcal


  • 2 chicken breasts butterflied or use 4 chicken tenderloins
  • 3/4 cup corn starch
  • 2 tablespoons butter 
  • 4 oz vegetable oil
  • 4 artichokes cut in quarters
  • 2 oz of sundried tomato thinly sliced 
  • 1/4 cup brined capers rinsed
  • 1/3 cup lemon juice fresh
  • 1/2 cup chicken stock
  • salt
  • Pepper
  • 1 oz Parsley 
  • ½ lemon cut in wedges

Place your hand on top of the chicken breast to butterfly it.

Cut horizontally into the breast, dividing it in half, until you're about a half-inch from the opposite side. When you're finished, the chicken breast should open like a book.

Before pounding, place a single breast in a plastic zip-top bag, removing as much air as possible and sealing the bag. To pound the breast, you can use almost any heavy, flat object, such as a skillet, a meat mallet, or even an empty wine bottle.

Season the chicken breasts with salt and pepper before coating them in corn starch and shaking off the excess.

Melt the butter and olive oil in a large skillet over medium-high heat. When the liquid begins to sizzle, add the chicken breasts. Cook for another 2 1/2 minutes, or until the chicken is golden brown. Cook the breasts for another 2 1/2 minutes on the other side.

In a large skillet over medium-high heat, add vegetable oil. Add the chicken breasts when the liquid begins to sizzle. Cook about 2 1/2 minutes, or until the chicken is browned. Flip the breasts and cook the other side for another 2 1/2 minutes. Remove the chicken and transfer to a plate discard the oil.

sauteed chicken

In the same skillet, over high heat, add the chicken with butter, artichokes, and sundried tomato. Deglaze the pan with the wine, then add the lemon juice, chicken stock, and capers and bring to a boil. Stir occasionally to scrape up any accumulated debris at the bottom of the skillet. Allow for a 5-minute simmer and reduced.
Remove the chicken and serve with your favorite starch or greens. Garnish with parsley and a wedge of lemon.