Gluten-Free Chicken Piccata

This classic Italian Chicken Dish is traditionally cooked with capers. Adding green peppercorns gives this tasty chicken dish a refreshing flavour. Serve with zucchini spaghetti or gluten free pasta


4 chicken breasts (preferably free-range or organic)
1/3 cup all-purpose gluten free flour
2 Tbsp. extra virgin olive oil
4 Tbsp. shallots, diced
2 cloves garlic, minced
2 tsp. green peppercorns
2 Roma tomatoes, diced
1 cup gluten free chicken stock
¼ cup dry white wine
2 Tbsp. fresh lemon juice
¼ cup chopped fresh parsley
2 Tbsp. fresh basil, torn into small pieces
Sea salt and pepper to taste


Pound the chicken breasts with a mallet to tenderize them and season with salt and pepper. Dust the fillets with flour on both sides, and shake off any excess flour
Preheat a non-stick skillet over medium/high heat, add the olive oil and brown the chicken 1 – 2 minutes each side. Transfer chicken to a plate and set aside
Reduce heat to medium/low and add the shallots, garlic and peppercorns. Sauté for 2 minutes, you can add a little more olive oil or butter if needed
Stir in tomatoes and then add the chicken, wine, chicken stock and lemon juice. Cover and cook on low heat for 15 minutes
Season with salt and pepper and stir in parsley and basil. Remove from the heat

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