Elementor #9104


Quick & Easy Bite-Size Chicken Piccata ~ Gluten-Free

This 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 🙂

  • Large Non-Stick Skillet
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • 1 1/2 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
  • 1/2 Cup Gluten-Free All-Purpose Flour, sifted (I use Krustaez – less expensive and not grainy)
  • 1/2 tsp Garlic Powder
  • 1/2 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)
  • 1/2 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)

  1. Gather all of your ingredients.

  2. 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.

  3. In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.

  4. Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.

  5. In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.

  6. *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.

  7. 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.).

  8. 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.

  9. 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).

  10. 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.

  11. 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.

  12. Enjoy 🙂

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.

Dinner
American, Italian
Gluten Free
Baked Chicken, capers, chicken piccata, creamy, diet lemon-lime soda, Dinner, gluten-free, Gluten-Free Pasta




Red Curry & Pineapple Lentil Stew with Rice

Red Curry & Pineapple Lentil Stew with Rice

This delightful dish is one of my “go to” recipes for when I’m in the mood for a sweet, savory and filling vegetarian meal…although, I have added shredded chicken to this dish and it’s delicious! I hope you enjoy this easy and yummy stew 🙂

  • 1 Small Onion
  • 4-5 Cloves Garlic (Or 2 1/2 tsp already minced garlic from jar)
  • 2-3 tsp Ginger Paste (This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger )
  • 1-2 Tablespoons Olive Oil (I used 2 Tablespoons)
  • 2 tsp Gluten Free Soy Sauce (I used low sodium type)
  • 1 28 oz. Can Crushed Tomatoes
  • 1 20 oz. Can Crushed Pineapple (Do not drain the juice…use the entire contents of can)
  • 1 20 oz. Can Pineapple Tidbits ((optional) I usually use 3/4 of the can)
  • 1-2 Tablespoons Red Curry Paste (I add 1/2 Tablespoon at a time and taste-test as stew simmers…I usually add 1 1/2 T total)
  • 1 1/2 Cups Lentils (I use the Green variety)
  • 2 Cups Water
  • 1 1/2 – 2 Cups Plain Coconut Milk (Added 1/2 cup at a time until desired consistency is reached)
  • 1/8-1/4 tsp Ground Cinnamon
  • 2-4 Cups Rice, cooked (Any variety is fine; amount is up to you)
  1. Gather the ingredients.
  2. Using a food processor, finely mince the Onion, Garlic and Ginger.
  3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
  4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
  5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
  6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
  7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!

This recipe is so versatile and easy…add, replace, increase or decrease ingredients as you desire (i.e. we like our Lentil Stew on the sweet side, so I add the entire can of Crushed Pineapples and 3/4 of the can of Pineapple Tidbits).

Appetizers, Lunch, Main Dish, Soup, Stew



Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

This soup is warm, hearty and filling…making it perfect for these cold Winter days! I particularly like this soup because it’s not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂

Soup

  • 2 Tbsp Olive Oil
  • 1-2 Garlic Cloves (Finely Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chile Powder
  • 1 Can (14.5 oz) Crushed Tomatoes
  • 6 Cups Chicken Broth
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 Cup Rice, uncooked (I use Basmati or Jasmine)
  • Salt (to taste (optional))
  • Pepper (to taste)

Toppings (The Sky is the Limit!)

  • Avocados (Cut into bite-size pieces)
  • Chopped Onions (Green or White…any variety)
  • Shredded Cheese
  • Sour Cream
  • Croutons
  • Lime Juice
  1. Gather the ingredients.
  2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
  3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
  4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
  5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
  6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
  7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
  8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
  9. Serve the soup with the assortment of toppings.
    Yummy!
Lunch, Main Dish
Mexican