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Chicken Piccata is one of the most underrated dishes I’ve ever experienced. Italians know what’s up, that’s not even debatable that’s just facts. This Gluten Free Italian dish makes me drop to my knees every time I eat it it’s so good. Just watch the end of this video I’m at a loss for words, and trust me, rarely am I at a loss for words. Lemons with capers and wine sauce is truly a magical thing that you should experience. Let me know how much lemon you guys use/like and if you guys like zest, it definitely amps up the lemon flavor.

CALL YOUR MOM!

RECIPE:
Make sure to use thin chicken and to refrigerate before cooking. Using egg wash and a combo of gluten free flour/breadcrumbs dip the chicken into the egg and then into the breadcrumb mixture. Make sure to season the breadcrumb mixture with salt and pepper prior to applying. If you want to add a kick of heat add cayenne or chili powder, if you want more of an herbal feel add some Italian seasoning. Leave breaded chicken in the fridge for at least 10 minutes. Heat oil and butter in a pan, remove chicken from fridge and immediately add to pan. Brown on both sides without cooking all the way through. Remove and put aside. Leaving the fire on and leftover breadcrumbs in the pan, add chicken stock. Reduce, then add white wine. Add a half a lemon if you like the flavor of lemon, less if you aren’t a big a fan of it. 2 Tbsp of capers and add some of the brine. Reduce until it takes a second to reform when you separate it with a spatula. Add chicken back to the pan, swirl around in the sauce for about 30 seconds each side and plate on a bed of parsley to make it look like a bad bissch plate.

INGREDIENTS:
2 cutlets of Chicken
Gluten Free Breadcrumbs
Gluten Free Flour
Half a Lemon if you like the flavor, 1/4 if you don’t
1/2 Cup – 1 Cup Chicken Stock
1/4 Cup – 1 Cup Wine
2 Tbsp Capers (& a splash of brine)
Butter
Olive Oil
Salt
Pepper
OPTIONAL:
Cayenne Seasoning
Chili Seasoning
Italian Seasoning
Parsley (for looks)

MUSIC: bensound.com (Dreams)