Gluten Free Chicken Piccata
4 chicken cutlets
2 Tbsp Vegetable oil
Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced
Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained
Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour
Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.
