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Chicken Piccata

Cummulative Rating

Servings
Serves 8
Difficulty
Easy
Ingredients

8 chicken breasts, boneless and skinless
Salt and pepper
3/4 cup gf flour
6 Tablespoons unsalted butter
1/4 cup shallots, sliced
1/2 cup dry white wine
1/4 cup gf Chicken Stock
1 Tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped
3 Tablespoons capers
1 Tablespoon lemon zest
Directions
Flatten chicken breasts between sheets of plastic wrap to a uniform thin thickness. Salt and pepper both sides of breasts. Add flour to a plastic bag and toss each breast in, one at a time, shaking to coat. Shake off excess.

Heat a large, heavy skillet over medium heat and add butter. When butter has melted add shallots and chicken, browning on both sides. Saute chicken in batches, so as not to overcrowd skillet. Remove browned breasts to a plate covered with foil to keep warm.

When all chicken has been browned, add wine and broth to skillet, scraping up any browned bits. Increase heat to high and reduce sauce to half volume. Stir in lemon juice.

Place breasts on plates and drizzle with sauce. Sprinkle each serving with capers, parsley and lemon zest.
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Reviews

Posted By Member: Denise
Posted Date: 3/25/2009

Deliciou! Very quick and easy! I also added sundried tomatoes to the sauce.


Posted By Member: Christine
Posted Date: 7/15/2007

Very tasty dish! For the gf flour, I used Bob’s Red Mill Potato Flour, which added a nice flavor and a crispy coating. For the chicken stock, I used Wolfgang Puck’s brand.

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