Quick & Easy Bite-Size Chicken Piccata ~ Gluten-Free
Jump to RecipeThis easy Chicken Piccata dish has quickly become our family's favorite! The delicious creamy lemon and caper sauce will have your family coming back for seconds...and thirds! Enjoy 🙂
Equipment
- 1 Large Non-Stick Skillet
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
Ingredients
- 1 ½ lbs. Chicken, cut into bite-sized pieces I buy Chicken Tenderloins or already cut-up Chicken Breast Pieces to make things go quickly.
- Salt & Pepper
- ½ Cup Gluten-Free All-Purpose Flour, sifted I use Krustaez - less expensive and not grainy
- ½ tsp Garlic Powder
- ½ Cup Salted Butter Divided into 2 Tbsp + 2 Tbsp + 4 Tbsp
- 2 Tbsp Light Olive Oil, divided I use Light Olive Oil, so it doesn't interfere with the Lemon & Capers
- ½ Cup Reduced Sodium Chicken Broth Room temperature or heated for 30 seconds in the microwave
- 2 Tbsp Fresh Lemon Juice This usually takes 1-2 Lemons, depending on how juicy they are
- 1 Zest of Lemon
- 2-3 Tbsp Capers, with brine drained
- 1 Cup Heavy Whipping Cream
- 2-3 Pinches Chopped Parsley (optional)
Instructions
- Gather all of your ingredients.
- Rinse and trim Chicken; pat dry with some paper towels and cut into bite-size pieces and put them into a medium-large mixing bowl; season with Salt & Pepper.
- In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.
- Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.
- In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.
- *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.
- Once the Butter and Oil are hot (when the butter is completely melted and there is a slight sheen on the surface of the oil), add half of the Chicken pieces and cook for about 5-6 minutes, while stirring occasionally to brown on all sides (do not cook the Chicken all the way through at this stage, because you will be adding the Chicken back to the skillet later). Remove the Chicken pieces from the skillet and set aside; repeat the process with the other half of the Chicken (melt 2 Tbsp Butter and 1 Tbsp Oil, etc.).
- Reduce the temperature to Low and add the remaining 4 Tbsp Butter, Chicken Broth, Lemon Juice, Lemon Zest and Capers to the skillet; stir until ingredients are mixed and butter is completely melted.
- Add the Heavy Cream, while whisking to thoroughly blend. Increase the temperature to Medium-Low and bring to a low boil; continue cooking until sauce begins to thicken (about 5 minutes).
- Lower the temperature to Low and add the Chicken pieces back into the skillet, stirring well to completely coat the Chicken; continue cooking for about 5 Minutes. Sprinkle with a couple of pinches of Parsley (if using) and stir. Note: if the sauce is thicker than you like, add a little more Chicken Broth until you reach the desired thickness.
- Serve over your choice of Gluten-Free Pasta (I usually serve it over GF Capellini Pasta by Jovial) or Rice and a fresh salad or steamed veggies.
- Enjoy 🙂
Notes
If you want to use whole Chicken Tenderloins, just prepare them using the same steps above, coating them thoroughly with the flour mixture and then cooking for about 3 minutes per side; remove from pan and set aside until the Lemon-Caper Sauce is finished cooking; then add the Chicken back to the skillet and cook for about 5 minutes to cook completely.