Gluten? Nada! Chicken Piccata

 

Totally true…

Greetings Glutards! Welcome to my cucina Italia. Today I am going to try to make my Sicilian grandmother proud and make Chicken Piccata. Now if you are not familiar with piccata, it’s a lemony preparation in which the chicken is sautéed in butter and olive oil, and then the juices from the pan are used to make the sauce for the dish. It’s super fun and a great way to impress your friends with your Italian cooking skills.

I adapted this recipe from Giada’s recipe on Food Networks website. One day, I’ll be like Giada. I’ll have a fabulous kitchen, a gay husband, and my head will be as big as a Macy’s parade balloon. Seriously though, nothin’ but love for ya, G!

Here’s what you’ll need:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• 6 TBSP unsalted butter
• 5 TBSP extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh diced tomatoes
• 1 shallot, diced
• All-Purpose gluten free flour, for dredging
• Sea salt and black pepper, to taste

Here’s how ya do:

Season your chicken with your salt and pepper. Make sure to get both sides. Then, dredge (dip) the chicken in the gluten free flour. Make sure it is completely covered & shake off the excess flour.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When it’s ready, it will start to sizzle. When the oil is poppin’, add 2 pieces of the chicken and cook for 3 minutes until browned.

Once your chicken is “tanned” to your liking, flip it over and cook for another 3 minutes. Remove the chicken to a plate. Melt 2 more tablespoons of butter and 2 tablespoons of olive oil in the pan. When it’s melted and back up to temperature, add 2 more pieces of chicken and repeat the process. When all of your chicken is cooked, remove the pan from the burner.

Now, here’s where it gets fun! Into your pan, add your lemon juice, stock, white wine, capers, shallot, and tomatoes. Return the pan to the stove and get that mofo boiling. Be sure to scrape all of the brown bits that are stuck to your pan off and stir them into your sauce. It will give it extra flavor.

Add all of the chicken back into the pan. Simmer down now! Let it all simmer and the flavors infuse for about 5 minutes.

Remove the chicken from the pan and plate it up with your favorite side. I did mine with roasted asparagus. Once the chicken is out of the pan, add the remaining 2 tablespoons of butter and whisk away! When it’s fully incorporated, pour your delightful sauce over your chicken.

And there you have it! Giada herself would be so proud.

Try this. Let me know what you think. What should I make next? Arrivederci a tutti!  That’s Italian for “See ya later, glutards”.

Glutardedly Yours,

 

~Tim

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