Chicken Piccata - Gluten Free, Dairy Free
I served my chicken piccata with a radicchio salad, lightly dressed with the pan juices from the chicken.
Chicken Piccata - Gluten Free, Dairy Free
My gluten free, dairy free chicken piccata is so delicious, saucy, and savory! Youèll want to make it again and again.
Chicken Piccata is a classic weeknight meal idea. Tender, thinly cut pieces of chicken, a rich pan sauce, and tangy capers and shallots make it irresistible. Whenever I make this recipe I tend to make it two days in a row because one night is just not enough.
Typical chicken piccata starts out with chicken fillets dredged in flour, then pan fried with butter and olive oil, then doused in white wine and lemon. For someone with food allergies or celiac disease, this is not a great fit! In my recipe, chicken fillets are dredged in brown rice flour, then pan fried in olive oil, and deglazed with lemon and orange juice. The dish is topped off with a healthy heap of capers.
I make my own brown rice flour using the grain bucket of my Vitamix Pro, however you can also buy brown rice flour from the grocery store.
The components of this recipe are so simple and fresh!
Fresh oregano is my preference, but if you only have dried oregano, that will be just fine.
Click the link for my list of allergy friendly food brands
Ingredients for Chicken Piccata - Gluten Free Dairy Free
2 chicken breasts
1/4 tsp sea salt
1/3 cup brown rice flour
3 tbsp. olive oil
1/2 cup sliced shallots
5 - 7 sprigs of fresh oregano
1/4 cup meyer lemon juice
1/4 cup orange juice
1 tbsp. cider vinegar
2 tbsp. capers
How to Make Chicken Piccata - Gluten Free Dairy Free
Slice the chicken into 4 thin layers. Season with salt.
Coat each side in brown rice flour. The easiest way to do this is to pour the rice flour into a shallow bowl or plate and lay the chicken breast slices on top, pressing them firmly into the flour on each side.
Heat the olive oil and shallot in a pan until the shallots are softened. Add the chicken and let it brown lightly on either side. This will take 3 - 4 minutes per side. The oil should not be so hot that it is splattering.
Once the chicken is lightly browned on both sides, add the lemon juice, orange juice, and oregano. Turn the heat down to medium low, put a splash guard on top, and let simmer for 12 - 15 minutes or until the chicken is tender and the sauce has thickened. Add the cider vinegar and capers just before serving. Swirl them around in the pan to disperse.
Serve with roasted veggies, GF pasta, or a simple salad.
Serves 2
Looking for a side dish to serve with your chicken piccata? Check out my directory of amazing dairy free pasta recipes!
How about a beautiful san marzano tomato sauce tossed with your favorite GF pasta to compliment the meal? Get my recipe for San Marzano Tomato Sauce here: