Gluten Free Chicken Piccata

5 from 3 votes

Easy gluten free alternative to a traditional dish! This dish can also be made dairy free too.

Prep Time10

Cook Time16

Total Time26

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 555kcal

Cost: $12

1.5 pounds chicken breasts
2 whole lemons juiced
1/2 cup capers
1/2 red onion diced
1/2 cup bone broth
1/3 cup almond milk Or milk, or coconut milk
3 tbsp ghee Or butter, or dairy free butter. Divided. 1 tbsp (or more for pan searing if doing multiple batches) and the rest for the sauce.
1 cup cassava flour I only use Otto's
6 cloves garlic minced

On a cutting board, dice up the onion and mince the garlic. Place the cassava flour in a shallow bowl and mix the salt. Now, either butterfly the chicken or use a meat tenderizer to get it nice and thin. The chicken should be about 1/4 inch thick.
Next, add the cooking fat to the pan on medium-high heat in a large sauté pan. Now, dip the chicken in the milk and then dip it in the flour mixture. Add the chicken to the hot pan and cook for 4 minutes on each side until the chicken reaches 165 degrees F. Repeat these steps until all chicken is cooked.
Once the chicken is cooked, scrap the bottom of the pan with browned bits of the chicken breading. Add in the remaining cooking fat and sautee the onions and garlic for 5 minutes. Next, add in the capers, lemon juice, and bone broth. Bring to a boil. Then, add the arrowroot with the water to create an arrowroot slurry. This will make the sauce thicker. Add to the pan and mix. Now, add the chicken to the pan and simmer for 5 minutes.

Storage: This dish can be stored in the refrigerator in an air tight container for 5 days.

Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed. It is based on 4 servings.

Servings: This recipe should yield 4 servings.