Gluten-Free Chicken Piccata

Italian · 30m · 4 servings

Ingredients

• 4 chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• ½ cup (60g) rice flour
• 3 tbsp olive oil
• ¼ cup (57g) unsalted butter
• 0.3 cup dry white wine
• 0.3 cup chicken broth
• 3 tbsp lemon juice
• 3 tbsp capers
• 2 tbsp parsley

Steps

1. Halve the chicken horizontally and pound thin. Season with salt and pepper, then dredge lightly in rice flour.
2. Heat the olive oil and 2 tbsp butter over medium-high. Cook the chicken in batches, 3–4 minutes per side, until golden. Set aside.
3. Add the wine to the pan, scraping up any browned bits, and simmer 2 minutes.
4. Add the broth, lemon juice, and capers, and simmer until slightly reduced.
5. Swirl in the remaining butter, return the chicken to warm through, and finish with parsley.

Bright, buttery, and built on rice flour instead of wheat. Confirm the wine or broth you use is labeled gluten-free if cooking for a strictly gluten-free table.