Delicious and tangy Chicken Piccata made with gluten-free ingredients. Enjoy a classic Italian dish without sacrificing taste or dietary restrictions.
Delicious and Gluten-Free Chicken Piccata
Chicken piccata is a delicious dish that Kathy, Caroline’s mom, used to make for her family. This recipe is a tribute to Kathy Getty and it is truly a crowd pleaser. The combination of flavors from the lemon, garlic, and white wine (or chicken stock) creates a savory sauce that pairs perfectly with the breaded chicken breasts.
To make this dish, you will need chicken breast, flour, eggs, bread crumbs, butter, olive oil, white wine (or chicken stock), garlic, lemon juice, lemon zest, salt, pepper, shallots, and lemon slices. The chicken is seasoned, breaded, and then cooked until golden brown before being smothered in the delicious lemony sauce. It’s a dish that is sure to impress your family and friends, and can be easily adapted for a low carb version if needed.
Deliciously Crispy: Gluten-Free Chicken Piccata
All right Mom finally got me in the kitchen and I got my back up here with John to make me feel a little bit more comfortable um we are going to do chicken picata um the whoopy pies were something that um Caroline’s mom made and chicken picata is also um a dish that her mom made so I guess um tonight’s devoted to Kathy uh Getty so.
Um I’ve already s peppered um the chicken and I just did little chicken tenders um little chicken cutlets instead of butterflying a chicken breast because this is easier for me I like what’s fast and easy so I put salt pepper salt pepper and um garlic seasoning on it I’m just going to dredge it in um this is gluten-free uh flour.
Because we have a few people in the house that are gluten-free so I’m going to dredge it in the flour and then I’ll put it in the egg wash and then through the gluten-free um breadcrumbs so we just find that this gives it kind of the best crust um I think this is the way Kathy did it so why mess something up and it’s.
Caroline’s all-time favorite dish so it makes me a nervous wreck whenever I cook it for so I want to make sure I get it right so we’ll just go through this process um with all the chicken cutlets and then we’ve got 4 tablespoons of olive oil and 10 tablespoons of butter melting in the pan I had always used um vegetable oil with Canal oil before but.
Um this recipe calls for the butter and the olive oil and I thought that probably would be better so that’s what we’re going to do tonight so we’ll see you at our next step okay I just learned another valuable lesson that I didn’t learn growing up but I did but he did because he actually listened and sat at.
Grandma’s feet or on her counter while um she was cooking so I didn’t know wet hand dry hand when you’re dredging and dipping I just don’t care I just dip it through and I and they said I get snowman fingers so my fingers get really thick and chunky because I don’t have a wet hand and a dry hand so I just learned the process of dry wet dry with.
Two separate hands you have a wet hand and a dry hand so for those of you who didn’t know that maybe you’re newer to the channel and didn’t learn that growing up like I didn’t now we all know and John’s doing it the right way okay all right so we’re going ahead and putting our chicken in the oil oil it’s.
Not as hot as I’m used to because I’ve never cooked with the butter and the um olive oil before um so this is a little bit new for me I’m used to cooking with canola oil or vegetable oil and the grease usually really just sizzles so we’ll see how this does I’m sure it’ll be fun the outside the chicken is really.
Crispy so we’ve decided to go ahead and take it up we’re going to put it in the oven it’s 8 to 350° and we’ll finish off the chicken so can make sure that it gets up to internal temperature another tip for my son I do that with pork chops I’ve never done that with um chicken picata before um but that’s what we’re going to do today so looks pretty good.
So far no all right so now W that’s hot I’ve been asking for a hot pan all afternoon all right so now I’m just going to De glaze um the bottom of the pan from the chicken drippings we’re making double the recipe so I’m using four cups of chicken stock instead of the two you can also use um half a cup.
Of white wine but I didn’t have any so we’re just using the chicken stock it’s just really your preference or whatever you have in the cabinet um so I’m going to have the chicken stock I’m going to go ahead and put I have washed my hands so I’m going to ahead and put my shallots in I should have had a another a cup.
But the shallots I’m going to put the caper um and the red pepper flakes so it was one shallot it was about um 2 tablespoons of Capers uh if you like more you can do four tablespoons of the Capers you can just double it up and about two teaspoons of the red pepper flakes and.
Now we love garlic it calls for two teaspoons but we’re going to do a tablespoon and we’ll probably end up adding more because everybody in the family loves garlic so we’re going to let this simmer um for a little bit um when this Cooks down just a little bit I’m going to add about a third of a cup of lemon juice and then we’ll um put.
Some fresh lemons in there and put our chicken in and we’ll get this going okay the final step well one of the final steps you take the chicken I’ve just taken it out of the oven and now I’m going to put it in the sauce we have doctored the sauce quite a bit because um it just didn’t have enough flavor for us um Mom likes flavor John.
Likes flavor Caroline’s tasted it and and um she’s the one who knows this re re best so um we put a little bit more um garlic and we put more Capers a little bit more lemon but mom will have the detail recipe in the description and so um but right now we’re just putting the chicken in and going to let that sit for a couple of minutes in the sauce and.
Then we’ll be ready to put it all over our pasta we have two pastas tonight we have um a pan pasta that is which I say it wrong Caroline I can’t say it the right way we say Panet and it’s pen pen but I can’t say it the right way because I’m from the south so we have that hold on baby G’s G’s doing a video look at Grandma see I’m getting it ready.
So we can eat um so we have the Panet pasta and then we have the bow tie pasta which is gluten-free you can use any pasta you want usually I think it’s um with fetuccini yeah but that’s not what we had in the cabinet so we’re using what we have so um we’ll be back to show you guys the final product soon okay finally we can eat feels like it’s.
Taking forever um we have topped our chicken it’s been sitting for a couple of minutes in the sauce we’ve topped it with a fresh lemon and some parsley so I’m going to go ahead and put the Panet pasta on the plate just a little bit here we’ll get a piece of our chicken if I can find my.
Fork there we go I’m gonna get a nice piece of chicken here with a little lemon then the best part is the sauce and there is our chicken picata thank you I cannot remember the name of the dish.
Chicken we are going to have our true Italian in the family try the chicken picata oops and he can tell me what he thinks it’s wonderful do we give a thumbs up absolutely thumbs up now that’s from a true Italian right there two thumbs up so remember food fees the family family.
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