Our gluten and dairy free Chicken Piccata is a delicious Italian chicken dish that is a super delicious and pretty straightforward to make.
1. Cut chicken breast horizontally so they fry crispy. Pat chicken dry. Season chicken with salt and pepper on both sides. Dredge the chicken in gluten free flour and shake off excess flour
2. Heat 2 tablespoons Earth Balance buttery spread and 2 tablespoons grape seed oil in a large skillet over medium-high heat until butter is melted and hot.
3. Do not overcrowd pan, add 1/2 the chicken and saute until golden brown - about 3-4 minutes per side until thoroughly cooked. Set the chicken aside on a paper towel lined plate.
4. Add 2 more tablespoons of buttery spread and 2 tablespoons of grape seed oil. Cook about 3-4 minutes per side until thoroughly cooked. Set chicken aside on the paper towel lined plate.
5. Add 3 tablespoons of Earth Balance buttery spread in pan with drippings and saute until soft, about 1 minute. Add garlic and saute for 1 minute longer. Remove from heat and add 4 tablespoons of gluten free flour and stir until flour is thoroughly mixed and mixture is smooth.
6. Return to medium heat and slowly add the chicken stock stirring constantly for about 5 minutes or until the stock has thickened.
7. Reduce heat to low, stir in remaining 3 tablespoons Earth Balance buttery spread, capers, lemon juice and lemon zest to taste.
8. Serve chicken with the piccata sauce poured over the top of chicken and spaghetti noodles. Serve immediately.
PRODUCTS USED
1. Earth Balance - Buttery Spread
2. Edward & Sons - Not-Chick'n Bouillon (Vegan & Gluten Free)
3. King Author Flour - Gluten Free Flour
1. Cut chicken breast horizontally so they fry crispy. Pat chicken dry. Season chicken with salt and pepper on both sides. Dredge the chicken in gluten free flour and shake off excess flour
2. Heat 2 tablespoons Earth Balance buttery spread and 2 tablespoons grape seed oil in a large skillet over medium-high heat until butter is melted and hot.
3. Do not overcrowd pan, add 1/2 the chicken and saute until golden brown - about 3-4 minutes per side until thoroughly cooked. Set the chicken aside on a paper towel lined plate.
4. Add 2 more tablespoons of buttery spread and 2 tablespoons of grape seed oil. Cook about 3-4 minutes per side until thoroughly cooked. Set chicken aside on the paper towel lined plate.
5. Add 3 tablespoons of Earth Balance buttery spread in pan with drippings and saute until soft, about 1 minute. Add garlic and saute for 1 minute longer. Remove from heat and add 4 tablespoons of gluten free flour and stir until flour is thoroughly mixed and mixture is smooth.
6. Return to medium heat and slowly add the chicken stock stirring constantly for about 5 minutes or until the stock has thickened.
7. Reduce heat to low, stir in remaining 3 tablespoons Earth Balance buttery spread, capers, lemon juice and lemon zest to taste.
8. Serve chicken with the piccata sauce poured over the top of chicken and spaghetti noodles. Serve immediately.
PRODUCTS USED
1. Earth Balance - Buttery Spread
2. Edward & Sons - Not-Chick'n Bouillon (Vegan & Gluten Free)
3. King Author Flour - Gluten Free Flour
4 servings
