20 Dec Chicken Piccata {Gluten Free}
Chicken Piccata is SUCH a classic! Like who hasn’t had chicken piccata?! I left out the capers in my recipe…why? Well, I never use capers, so I’m not about to buy some just to have in this recipe.
Another pet peeve is recipes that have ingredients I use ONE time – I will never do that to you. If you follow my recipes pretty frequently, you can basically see what my fridge + pantry consists of! 🙂
One tip that I can give you is to make sure you butterfly or just thin out your breast to a good thickness. Of course, nothing TOO thin, but when it’s not a thick chicken breast, it will cook faster and more evenly. I will usually cut through the middle and pound it too!
If you’re sensitive to dairy, you can use ghee if you can! Ghee is basically butter, but without the milk proteins that people usually have a problem with. You can sub arrowroot for the tapioca, but that’s only the recommendation I would say for the chicken! The tapioca (or arrowroot) will help thicken the sauce towards the end of the recipe if it needs some help thickening!
Serve over cauli rice, regular organic rice, veggies, or gluten free pasta! My favorite GF pasta is Banza. Tag us @nuvitruwellness on Instagram + Facebook so we can see your yummy creation!
If you like this chicken piccata recipe, try our bruschetta chicken with truffle mashed potatoes!
Chicken Piccata {Gluten Free}
Ingredients
- 2 lbs Chicken Breast Butterfly the chicken*
- Tapioca Starch
- 3 Tbsp Butter Grass-Fed
- 2 Tbsp Avocado Oil
- 2 Cloves Garlic Chopped
- 1/3 Cup Dry White Wine I used Pinot Grigo
- 1 Cup Bone Broth
- 1 Lemon Juice
- 1/4 Cup Parsley
- Salt + Pepper
Instructions
- Heat a skillet up over medium heat on the stove with grass-fed butter and the avocado oil.
- While the butter heats up, dip the chicken in a bowl of tapioca starch to cover it. I don't measure out the tapioca. I just put some in a bowl that I think I'll need and I'll just add some more to the bowl if I do need it!
- Once the skillet is heated, add the chicken to it. You'll want to brown both sides of the chicken. You may have to add some oil to the skillet if you need more!
- Once the chicken is brown on both sides + cooked internally, take out of the skillet and set aside! Add the wine, garlic, broth, lemon juice, parsley, and salt + pepper in the skillet. Mix well!
- You're going to reduce the sauce down until there is less of it and thicker. Once the sauce starts to thicken, add the chicken back into the skillet and finish reducing the sauce. The tapioca on the chicken will help thicken the sauce too!
