Recipe: Chicken Piccata (wheat free) for Laurie

CHICKEN PICCATA
Serves 4 adults

Note from source: One of my most favorite dishes of all time is Chicken Piccata. I love it best served with sides of Pesto Pasta and crisp-tender steamed vegetables, but any number of other side dishes would be good. It is fancy enough for company, but easy enough to be made on a busy work day. Preparing the chicken the night before by seasoning and flouring it will make the meal preparation go even faster.

As written, this recipe is free of soy, egg, and dairy. It may also be corn-free if you know the vinegar in the capers is not made from corn. When in doubt, do not use the capers. Use the substitutions noted at the bottom of the recipe to make this dish gluten and wheat free.

4 boneless, skinless chicken cutlets
2 med finely minced garlic cloves
1 cup unbleached flour
1/2 cup chicken broth
3 Tbsp coconut or palm oil
2 Tbsp fresh squeezed lemon juice
1 tsp sea salt
1 Tbsp capers, drained
1/4 tsp black pepper
2 Tbsp butter
1/4 cup vermouth or dry white wine*
1 Tbsp fresh chopped parsley (optional)

With a wooden kitchen mallet or rolling pin, pound down the chicken cutlets until they are about 3/4" thick. Sprinkle the chicken cutlets with salt and pepper, then dredge in the flour.

Heat a fry pan to medium heat and add the oil. When the oil is hot, add the chicken cutlets and cook for several minutes on each side, until browned. Transfer to a warmed platter and cover.

Keep fry pan on the stove and add the vermouth or white wine and garlic. Stir and cook for several minutes, scraping any bits off the bottom of the pan. When the liquid is almost gone, add the broth, lemon juice, butter and capers.

Heat through, then return the chicken cutlets to the pan, coating both sides with the sauce. Serve immediately with a little sauce spooned over each cutlet. Sprinkle with chopped parsley as garnish if desired.

For Wheat and Gluten Free:
Use rice flour or other allowable flour in place of the wheat flour.

For Corn Free:
Make sure the capers are not in vinegar that is corn derived, otherwise this dish is already corn-free.

For Chicken Free:
Use boneless pork steak in place of the chicken and vegetble broth in place of the chicken broth. Very tasty!

*This dish can also be made without the vermouth or wine, and taste will be a little different, but it will still be delicious.

Source: Natural HealthCare Solutions