This is a really nostalgic dish for me, and the aromas just bring me right back to childhood; dining at some of the finest Italian restaurants with my parents and my sister. You see, I grew up in the food industry as my father owns and operates a wholesale bread bakery, and we frequently dined out at the establishments he served. We had a lot of fun getting dressed up and going out with our parents on the weekends, and sometimes even on weeknights. We would always get chicken piccata. It was, of course, served with some pasta and vegetables on the side. As kids, this was the protein dish of choice for my sister and I, with its mild, buttery, lemony sauce and salty little capers (which I always curiously pushed around my plate wondering exactly what food category they belonged to). Not surprisingly, my daughter (now, 3) also loves this dish. It's really a crowd- pleaser- type - of dish, probably also why it's a staple in so many Italian eateries. When I was diagnosed with a gluten allergy 10 years ago, the majority of my favorite meals went out the window. It was a sad, sad day for me.. but no more my friends! As you know, I have managed to make just about everything I love gluten- free, including now this chicken piccata that tastes 100% authentic, thanks to my perfect gluten- free flour blend!
Ingredients: 1 lb Chicken Breast, thinly sliced
1/2 cup Graziella's Gluten Free Flour Blend (or other high- quality, gluten- free blend that's a cup- for- cup substitute for regular wheat flour)
1/4 cup Grated Parmigiano Reggiano Cheese
3 Tablespoons Capers
Juice of 1 Lemon
1 cup chicken stock
1 Garlic Clove
4 Tablespoons Grass- Fed Butter
2 Tablespoons Olive Oil
Salt
Black Pepper
Directions: Lightly season the chicken breasts with salt and pepper, and set aside. In a flat plate, mix the flour and grated cheese together, and dredge each piece of chicken in it very well. In a large frying pan, melt 2 tablespoons of butter on medium. Once the butter has melted, immediately add the chicken and cook until golden brown on each side, then remove from the pan. Lower the heat slightly to medium/low sauté the garlic clove in the olive oil for 30- 60 seconds. Add in the chicken stock to deglaze the pan as you scrape up all the delicious bits on the bottom. This will begin to reduce as you cook on medium, stirring frequently. Lastly, add the lemon juice, capers and last 2 tablespoons of butter to finish the sauce. If you find that the sauce is too thin, stir in some extra flour leftover from the chicken, as this will help thicken the sauce. This is enough sauce to pour over the chicken, as well as a side of pasta and vegetables. I hope you enjoy this classic as much as my family and I do! Buon Appetito!