Easy Gluten-Free Lemon Chicken Piccata (No Flour)

I tested this lemony gluten-free chicken piccata recipe every which way because I didn't want to compromise on either taste or a delicate crisp golden crust. What's the secret? Simpler than you'd think, and all without flour or GF flour. It's finished with a rich, buttery lemon caper sauce and ready to serve in about 30 minutes.

Prep Time 15

Cook Time 20

Total Time 35

Servings cutlets

Author Melissa Erdelac

Ingredients

3 boneless, skinless chicken breasts butterflied and cut lengthwise to get 6 cutlets
¼ cup white rice flour or cornstarch
3 ½ tablespoons butter divided
2 ½ tablespoons olive oil
1 shallot peeled, halved and sliced thinly lengthwise
2 small lemons 1 thinly sliced and seeds removed; other for 2 tablespoons lemon juice
¼ cup dry white wine or replace with chicken stock
½ cup gluten free chicken stock
4 teaspoons drained capers
½ teaspoon salt more for seasoning
⅛ teaspoon pepper more for seasoning
chopped fresh parsley for garnish (optional)

Instructions

Lay the 6 chicken cutlets on a baking sheet. Liberally season both sides with salt and pepper. Add the rice flour to a plate or shallow bowl. Dredge both sides of the chicken in the flour, shake off any excess, and transfer back to the baking sheet.
3 boneless, skinless chicken breasts , ¼ cup white rice flour
In a large, deep skillet over medium high heat, heat 1 ½ tablespoons butter and 1 ½ tablespoons olive oil. Working in two batches to avoid crowding the pan, add 3 cutlets chicken to the pan. Fry until golden brown and cooked through, about 3 minutes per side. Remove to a clean platter and very cover loosely tent with foil to keep warm. Repeat with another 1 tablespoon butter, 1 tablespoon olive oil, and the rest of the chicken.
3 ½ tablespoons butter, 2 ½ tablespoons olive oil
Once all the chicken is cooked and removed from the pan, add the shallot and lemon slices to sauté, stirring and scraping up browned bits for 2 to 3 minutes. Add the wine and stock to the pan with the lemons and shallots, scraping up any leftover browned bits on the bottom. Simmer until it reduces, about 3 minutes.
1 shallot, 2 small lemons, ¼ cup dry white wine, ½ cup gluten free chicken stock
Reduce the heat to low, and stir in the remaining 1 tablespoon butter, capers, 2 tablespoons lemon juice, 1/2 tsp salt, and 1/8 tsp pepper. Stir to combine then add the chicken back to the skillet to rewarm with the sauce. Garnish with parsley, if desired.
4 teaspoons drained capers, ½ teaspoon salt, ⅛ teaspoon pepper, chopped fresh parsley

Nutrition