I love chicken piccata at restaurants but I have not found one that is gluten free. I decided to try it at home.
Start with thinly sliced chicken.
Bread it with gluten free flour, salt and pepper.
Fry it up in a pan with a generous amount of butter or olive oil. Fry both sides until just golden brown (this takes a touch longer with the gluten free flour).
Remove them from the pan and give the pan and good rinse.
Warm the pan back up with 1/2 cup of butter. Add lemon juice. (You will want to taste the mixture to see if more needs to be added– its a personal taste thing).
Next add 1 1/4 cup chicken broth.
Bring to a boil.
Return the chicken to the pain. Slow down the boil just slightly. Allow the chicken to cook until tender and done all the way through. This should not take too long as the chicken is thinly cut.
Add 1-2 T of capers. Taste to see if you need more.
Add a tablespoon of gluten free flour to the broth to aid in thickening. Stir well otherwise you will get clumps of dough.
Add additional salt and pepper, per your taste preference.
Serve over gluten free pasta. So good!!