Chicken Picatta

chicken_picatta

GFCF Chicken Picatta

 
10-14 Chicken Tenders or 6 Boneless, Skinless Chicken Breasts pounded thin
1-2 tablespoons of olive oil
4 cloves minced garlic
½ cup white wine
2/3 cup organic GF chicken broth
4 tablespoons of Earth Balance
½ cup of all-purpose gluten free flour (Bob’s Red Mill brand)
1 tablespoon of capers, drained
¼ cup fresh squeezed lemon juice
lemon slices optional

Marinate chicken in olive oil and 4 cloves crushed garlic for at about 30 minutes (can go over night)
Coat chicken with flour
Heat 1-2 tablespoons of olive oil in sauté pan until almost smoking
Brown chicken on both sides
Take chicken out of pan and add ½ cup white wine and 2/3 cup chicken broth to pan while OFF of flame. Set pan back on flame and scrap bits off bottom of pan.
Reduce sauce to about ½.
Return chicken to pan. Add Earth Balance and capers. Cook for a few minutes and add lemon juice. You can top with sliced lemons and chopped parsley, if desired. Allow to soften in pan for a few minutes. Do not leave lemon slices with leftovers. It makes the chicken bitter.

Serve over rice with lemon broccoli (steamed)

Facebook
Facebook
Google+
Google+
http://thrivinggluten-free.com/recipes/chicken-picatta/
YouTube
Pinterest
Pinterest
LinkedIn
INSTAGRAM
Yelp
RSS