Not a lot of recipes can claim those two adjectives so when you find one, it really is a keeper! Elegant enough for date night, this Lemony Chicken Piccata is also gluten free, using sweet rice flour to dredge the chicken. Even better, it’s ready in less than 30 minutes!
Less than 30 minutes.
This recipe comes together like the fast & furious, so have the ingredients measured out, and ready to go. It takes just minutes for the chicken to cook, and a few minutes more for the lemon juice & wine based sauce to reduce. If you wanted to forgo the wine, you could always use chicken stock. Either would add great flavour, and as always when you make it yourself… the choice is yours!
Lemon. Lemon. Lemon.
The title of this post tells it all… this really is very lemony – and to me that’s a good thing! If you want it less so, you can use less lemon juice in the sauce, subbing in a little more stock (or wine!)
I also added a few lemon slices to the pan, mostly for appearance. But also, just because I adore lemons! The flavour, the zing, and almost as important their most cheerful colour, they’re near the top on my list of favourite ingredients. Don’t believe me… just check out gf lemon poppy seed biscotti or luscious lemon ricotta cake for dessert or for a tangy pasta dish there’s 15-minute creamy lemon linguine… and these are just ones posted in the past few months!
Whether made for a special occasion or simply for a day where you don’t have much time, this lovely & tasty chicken dish just might become a regular at your table. Serve Italian style, as its own course, or with your favourite starch or salad.
Lemony Chicken Piccata (GF)
- 1 skinless boneless chicken breast (to cut in half horizontally) or buy 2 thin chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons sweet rice flour for dredging the chicken (use regular flour if gluten not an issue)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1/3 cup dry white wine or chicken stock
- 3 tablespoons brined capers rinsed
- 2 - 3 slices lemon rind on
- 2 tablespoons fresh Italian parsley chopped
Place chicken on a cutting board, and cut in half horizontally to make 2 pieces; you really want it thin for this recipe. Season each side with salt & pepper.
Place a skillet large enough to hold the pieces of chicken on medium high heat. While it’s heating, sprinkle the sweet rice flour in a large plate, to dredge the chicken pieces.
Add 1 tablespoon each of olive oil and butter to the pan. When it starts to sizzle, thinly coat 2 pieces of chicken with the rice flour, then place directly in the hot skillet, cooking for 2 - 3 minutes. When chicken is lightly browned, flip and cook other side for 2 - 3 minutes. Remove to a plate and set aside.
Add the lemon juice, wine & capers to the pan and bring to the boil, scraping up any brown bits for extra flavour. Taste for seasoning (salt & pepper). Add the last tablespoon of butter and swirl or stir for it to combine.
Return the chicken to the pan, overlapping if necessary and simmer for just 2 minutes, to rewarm the chicken. Remove the chicken pieces to serving platter.
Pour sauce over chicken and scatter the chopped parsley over top.