Elaine Cooks

This recipe for Chicken Piccata is inspired by my son and oldest child. Growing up, chicken piccata, to me, was buttery and indulgent. As it often called for a breaded coating on thin chicken breasts, I refrained from enjoying this meal over the years. However, when my son suggested I develop a gluten free recipe, it not only reminded me of my fond memories of this delicious dish but also inspired this post! Chicken piccata is rich, and so for a serving suggestion, I would recommend pairing with greens, such as roasted asparagus or broccoli rabe (I had some fresh baby spinach on hand so I added a lightly sauteed version with garlic for this dish – delicious)!

Background on Chicken Piccata

Chicken Piccata was not developed in Sicily, but rather inspired by an Italian dish “Piccata di Vitello al Limone” (translated as Veal Piccata with Lemon) and later developed in the U.S. by our Italian ancestors who immigrated to this country in the 1900’s (which could have included my grandparents!). The Italian word “piccata” means “to prick” which refers to the method of tenderizing the chicken breasts (as the key to a delicious piccata dish, whether veal or chicken, is to, prior to the cooking process, flatten the cutlets, which tenderizes them).

Recommended Flour for this Recipe

To make this recipe, I used cassava flour, a gluten-free, grain-free flour made from the whole cassava root which is peeled, dried and ground into a fine powder. I prefer this type of flour for its easy measurements, serving as a 1:1 substitute for all-purpose flour in many recipes. Bob’s Red Mill Cassava Flour is readily available on Amazon (https://www.amazon.com/Bobs-Red-Mill-Cassava-Flour) and sources its product from regions where the cassava plant is traditionally cultivated, such as Africa, Asia (predominantly Thailand) and South America. The whole root of the cassava plant is processed to produce a mild-flavored, fine-textured flour suitable for my gluten-free chicken piccata recipe!

Mangia!

Ingredients

• 2 boneless, skinless chicken breasts, pounded slightly and then halved to create 4 thin chicken cutlets
• 1/2 cup cassava flour
• 2 cups fresh baby spinach
• 1 tbsp olive oil
• 2 tbsp unsalted butter, sliced in half
• 1/2 cup dry white wine, sherry or chicken broth, depending upon preference (and the wine or sherry could be diluted with some filtered water, and, I’ve read, a splash of white wine vinegar. I have not tried the addition of vinegar (but I will)!)
• 1/4 cup fresh lemon juice (equal to about 1 large squeezed lemon)
• 2 tbsp small capers, drained (I love capers, particularly Sicilian farmed capers, and so feel free to add add much as you would like!)
• 2 tbsp fresh flat leaf parsley, chopped
• Kosher salt and freshly ground pepper, to taste
• lemon slices or wedges, for garnish and to add to anyone’s dish an additional zing of flavor, depending upon preference

Instructions

Begin by lightly pounding the chicken cutlets, halve them and pat them dry. Season with the kosher salt and a few grindings of pepper. Separately place the cassava flour in a shallow dish, lightly mixed with some additional sprinkles of salt and pepper. Dredge each cutlet separately in the flour and shake off any excess.

In a stainless steel skillet (I prefer All-Clad stainless steel skillets) large enough to fit all 4 chicken cutlets, heat the olive oil and 1 tbsp of butter over medium-high heat.

Once the oil appears to slightly bubble and the butter is melted, add the chicken. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.

Now…onto the sauce…In the same pan, scrape any loose bits from the chicken, keeping them in the pan, and add the wine, sherry or 1/2 cup broth, adjusted depending upon preference, to deglaze the pan and continue to scrape the pan, leaving all bits of goodness in the pan. Allow approximately 2 minutes of this mixture to simmer. Be careful not to brown or overly evaporate the sauce.

Add to the skillet the remaining 3/4 cup chicken broth, fresh lemon juice and capers. Mix the sauce with the added ingredients and simmer for approximately 3-4 minutes, also while being careful not to brown or allow the sauce to overly evaporate. Top with the spinach to allow it will wilt,

Reduce the heat to low and stir in the remaining 1 tbsp of butter until the sauce is smooth. Add salt and pepper, if desired, to taste.

Return the cooked chicken to the skillet, spooning the sauce over each piece. Simmer until warmed and all flavors are combined.

Garnish with the chopped parsley and add the slices or wedges of fresh lemon, if desired.

Serves 4.

Buon Appetito!