DELICIOUS & EASY Chicken Piccata / Gluten Free Chicken Recipe

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Chop shallots, garlic, parsley and lemons. Set each prepared ingredient aside in a small container for stovetop assembly.

Cut chicken into thinner halves by slicing each breast crosswise.

Toss chicken in olive oil and Chef Ange Base Seasoning in a large mixing bowl.

Preheat oven to Broil or if not broil setting preheat to 450F.

Heat large frying pan over medium high heat. Add a little olive oil and sear both sides of chicken breast slices. After browned on both sides, remove from pan and set aside. The chicken does not have to be cooked all the way through.

Reduce heat to medium. Add a little more olive oil to the pan if the pan looks dry and add chopped shallots. Sauté until soft. About 1-2 minutes.

Add garlic and sauté until you can smell the cooked garlic. About 1-2 minutes.

Add white wine vinegar and let it evaporate a little and then add white wine, juice from 1 lemon and chicken broth.

Mix/whisk in chicken bouillon paste, Dijon mustard, salt and pepper. Simmer the sauce for 1-2 minutes to allow the flavors to come together and for a little liquid to evaporate.

Return chicken back to the pan along with any juice that collected in the dish and top each piece with a lemon slice.

Spoon some of the juice over the chicken and lemon slices, sprinkle the capers over and put in the broiler/oven for 5-10 minutes or until the lemon slices start to take on a little color.

Remove from oven and sprinkle with fresh chopped parsley. Let cool for a few minutes and transfer to a serving platter or serve right out of the pan!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens