Gluten free adaptation of Lidia’s Chicken Scallopine Piccata recipe!
-4 servings of chicken
-2 cloves garlic
-1 cup green olives
-1/4 cup small capers in brine
-1/2 dry white wine
-1 cup chicken stock
-2 tbsp chopped parsley
-salt & pepper
– Cut your lemons in half. Juice three halves and keep to the side. Take remaining half and slice it into flat disks.
– Take your scallopine cutlets, salt and pepper, dredge in rice flour
-Heat 3 tbs of olive oil and 2 tbs of butter in a non stick frying pan
-Place chicken in skillet, cook on each side until golden brown (around 3 minutes on each side)
-Remove and place on paper towels to remove excess oil
-Clean out that pan, or grab a clean one and add the remaining 3 tbs oil, 4 tbs butter, garlic and lemon slices
-Cook until garlic is browned
– Scoop out the lemon slices and set aside
-Scatter in olives and capers and cook until they begin to sizzle (roughly 4 minutes)
-Pour in wine and bring to a boil. Cook until liquid is reduced in half
-Pour in chicken stock, and cook until it becomes syrupy (roughly 4 minutes)
-Add chicken cutlets back into the skillet, until warm, stir in parsley
-top each plate with lemon slices and parmesan cheese to your liking
I made mine with pasta, but Lidia’s recipe suggests serving it with spinach. If you serve it with pasta, just go a little heavy on the liquids, and you should have enough to cover your pasta. I suggest using the quinoa pasta because it is the least slimy gluten free pasta. If using a rice pasta, make sure to rinse it to reduce slimyness (detailed directions here).