With white wine, garlic, and capers, I think the pan sauce is what makes lemony chicken piccata so flavorful. Fortunately, it’s easy to make this dish both gluten-free and dairy-free while retaining the great taste of the original dish.
Here’s the recipe I’ve adapted from years of just making this to making it with no wheat or milk products.
8 oz. gluten-free spaghetti or linguine (I like rice pasta)
1 lb. boneless, skinless chicken breast tenders
1 tbsp. olive oil
1 tbsp butter substitute spread, such as Earth Balance
1/2 cup rice flour
1/2 cup dry white wine
1/4 cup lemon juice (approximately 2 small lemons)
1/2 lemon to cut for garnish
1/4 cup capers with juice
2 large cloves of garlic, minced
salt and pepper to taste
- Cook pasta according to instructions.
- In a shallow dish, mix together rice flour, salt and pepper.
- In large skillet, heat butter spread and olive oil over medium heat.
- Dredge chicken tenders in rice flour until they are lightly coated. This will help the tenders brown and the pan sauce thicken.
- Add chicken to pan and cook until golden brown on each side and cooked through, turning once. Don’t crowd the pan!
- Remove chicken from pan and set aside. Keep warm in 200 degree oven if desired.
- Add white wine to pan and cook down for 1-2 minutes. Add lemon juice, garlic and capers. Cook until sauce begins to thicken.
- Serve chicken and sauce over pasta with a lemon wedge for garnish. Chopped fresh parsley also makes a nice garnish.
Chicken pieces dredged in rice flour.
Chicken pieces browning.
Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice. Tonight, I tossed the pasta with about a tablespoon of artichoke pesto that I found at Natural Grocers. That tasted great, even our four-year-old liked it.