Chicken Piccata

I had lemon juice and capers that needed to be used up and I came across this idea.  I wasn’t sure how this was going to go over, but my husband ended up loving it!

 

Chicken Piccata

 

Flour mixture:

1/4 c. brown rice flour

1/4 c. white rice flour

1/4 tsp paprika

1/4 tsp black pepper

dash salt

Chicken:

1 pound chicken tenderloins or chicken breast

2 T. olive oil

1 clove garlic, minced

Sauce:

1 c. white wine

1/2 c. chicken broth

1/5 c. or less of lemon juice

1-2 T. butter (I usually use dairy free Smart Balance or Earth Balance)

2 T. capers, drained

1 T. dried parsley

2 tsp dried basil

Dash salt

 

 

Chicken prep:

Mix all dry ingredients and coat chicken in flour mixture.  Save any extra flour mixture for the sauce later.

 

Cook:

 

Heat oil and cook garlic for one minute.  Then remove garlic and set aside for later.

Cook chicken in heated oil for about 5 minutes on one side and  then 5 on the other side until cooked through (white should creep up around the sides and then after you flip it and cook, it should feel fairly firm when you press a fork on it without piercing it.)

Sauce:

Boil all sauce ingredients together in a pan after chicken is removed, starting with the wine.  Temper the excess flour from coating the chicken and then add it to the sauce (that means to take a little of the liquid out of the pan and put it in a bowl.  Stir the flour mixture into the liquid and then add it back to the pan.  This prevents it from clumping.)

 

Serve over cooked spaghetti noodles.  I served mine with a size of yellow squash and onions cooked in olive oil with a dash of garlic and salt.

 

http://allrecipes.com/recipe/100690/chicken-piccata-with-angel-hair-pasta/?internalsource=search%20results&referringcontenttype=search%20results