Gluten-Free Chicken Piccata

This zesty, traditional Italian dish is packed with flavor and has become extremely popular in restaurants. Serve it with roasted potatoes, rice, or wheat-free pasta.

Serves: 8Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 cup gluten-free low-sodium chicken broth
  • ½ cup dry white wine
  • 2 Tbsp. lemon juice
  • 4 skinless, boneless chicken breasts (5 oz. each), sliced in half
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. butter
  • ½ medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 1 can (13.75 oz.) artichoke hearts, rinsed and drained
  • 4 Tbsp. gluten-free capers
  • 2 Tbsp. freshly minced flat-leaf parsley
  • ½ large lemon, thinly sliced

Directions

  • In a small bowl, whisk together the broth, wine, and lemon juice. Set it aside.
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a mallet, pound each half until about ¼" thick. Sprinkle cutlets with salt and pepper.
  • Heat butter in a large skillet over medium heat. Cook chicken about 4 minutes per side, until no longer pink in the middle. Remove chicken from the skillet and place on a plate. Keep warm.
  • Add broth mixture, onion, and garlic to the same skillet; cover and reduce heat to low. Let simmer for 10 minutes until liquid reduces to about half.
  • Add browned chicken, artichoke hearts, and capers. Let simmer on low heat, uncovered, for 5 minutes so sauce thickens. Top with parsley and lemon slices.

Recipe Information

Serves: 8

Ingredients

  • 1 cup gluten-free low-sodium chicken broth
  • ½ cup dry white wine
  • 2 Tbsp. lemon juice
  • 4 skinless, boneless chicken breasts (5 oz. each), sliced in half
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. butter
  • ½ medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 1 can (13.75 oz.) artichoke hearts, rinsed and drained
  • 4 Tbsp. gluten-free capers
  • 2 Tbsp. freshly minced flat-leaf parsley
  • ½ large lemon, thinly sliced

Directions

  • In a small bowl, whisk together the broth, wine, and lemon juice. Set it aside.
  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a mallet, pound each half until about ¼" thick. Sprinkle cutlets with salt and pepper.
  • Heat butter in a large skillet over medium heat. Cook chicken about 4 minutes per side, until no longer pink in the middle. Remove chicken from the skillet and place on a plate. Keep warm.
  • Add broth mixture, onion, and garlic to the same skillet; cover and reduce heat to low. Let simmer for 10 minutes until liquid reduces to about half.
  • Add browned chicken, artichoke hearts, and capers. Let simmer on low heat, uncovered, for 5 minutes so sauce thickens. Top with parsley and lemon slices.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat6g
Saturated Fat1.5g
Cholesterol45mg
Sodium470mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars1g
Protein16g