Friday, January 20, 2012

You know what today is...right?

Yay! It's Foodie Friday and I get to talk about food again!

I love chicken. Sorry my vegan friends, if this grosses you out! I love veggies and fruits too, oh yeah, and BREAD! But there is something so magnificent about chicken. I think it's that there are countless old ways and constantly forming new ways to prepare chicken. Oh, I've got lots of recipes to continue to share with you on this subject...but today's recipes is one of my favorites bc it's so easy and it relies on an underdog food named capers (I call it underdog bc it doesn't get used in a lot of recipes), and they sure do pack a punch...a good punch!
Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but their sharpness increases dramatically after sun-drying and brining in vinegar. - definition from
The curing brings out their tangy lemony flavor, kind of like a green olive. And they play a vital role in the making of Chicken Piccata, today's scrumptious, family-approved recipe.
Chicken Lemon Piccata (gluten-free, dairy-free, egg-free, nut-free, soy-free, corn-free)

Chicken Piccata is an Italian dish known by a dish of chicken breast scaloppini (cutlets),  capers, lemon and white wine. It usually calls for butterflied chicken, although we are just flattening chicken breast for this recipe. Served best with pasta, polenta or rice.

Prep 15 min
Cook 10 min
Serves 4

4 boneless, skinless chicken breast filets
1 large sweet onion, chopped
2 cloves crushed garlic
2 tablespoons olive oil
½ cup gluten-free all purpose flour
2 tablespoon butter (or dairy-free substitute)
½ cup dry white wine
2 lemons
2 tablespoon capers
1 cup chicken stock or broth
2 tablespoon Italian parsley, finely chopped
Kosher salt to taste

1. Squeeze the juice of one lemon into a bowl and set aside. Slice thinly the other lemon and set aside.

2. Stretch a piece of plastic across your working surface and put chicken breasts on it and use another piece of plastic to lay over the top of chicken. Use a mallet or rolling pin to flatten the chicken breast until they are about ¼ inch thick.

3. In a shallow elongated dish, combine gluten-free flour and salt.

4. Heat a sauté pan over medium-high heat for one minute, then add the olive oil and heat for another 30 seconds. Add onion and garlic to pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.

5. Add the butter to the pan and let it heat until it turns foamy. Dredge both sides of the chicken breast through the flour mix, and add them one at a time to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned.

6. Remove them from the pan and aside on a plate, covered with the foil, while you make the sauce.

7. Add the stock or broth, white wine, lemon juice and capers to the pan to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

8. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one third. Add the chopped parsley just at the end of the cooking.

9. With a  pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately. Yum!

photos and recipes copyright Julie Ann Luse
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Thanks for reading!


rachey said...

Mmmm I love this dish! My mom just made it tonight for dinner. Thanks for sharing!

jules ... said...

I'm glad you loved it! Nice to meet you Rachey, thanks so much for your comment! Your sweet.

Cason and Marie said...

yum! I'm going to have to try this! Thanks for sharing!

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