Monday, June 29, 2015

[Gluten-Free] Chicken Piccata

You know, nine years is a long time. Especially in a marriage. I mean, that’s pretty solid right? I have to admit, when Patrick and I were celebrating our anniversary last week I found myself wondering if I miscounted. Surely it hadn’t been that long since we got hitched? Wasn’t it just a couple years ago? Did I double count a year? Wait, how old am I? Oh brother. It really had been nine years.

After the shock subsided, the memories started. All the trips we’ve taken, all the places we've lived, all the parties we’ve thrown, all the good times we’ve had, and...


I mean, at the end of the day, we’re just two people who really love eating good food, making good food and sharing it. Oh, and we really like each other too. Seriously. When I see Patrick, I still feel like this…

Oh come on. There’s no way it’s been nine years. Did I miscount? Wait, I’m how old?

Anyway, over how ever many years it’s been, Patrick has played many roles in my life, but none as important as my own personal taste-tester. That man tries anything I put in front of him. And he tells me like it is. He knows I’m always looking for that WOW factor. And if the dish doesn’t have it, he tells me. But I can always tell when I’ve hit the jackpot. When Patrick eats something he truly and completely loves… he does a little shimmy. 

Just with the shoulder. Fork in the air (like he don’t care). Oh yea. The shimmy. 

If that comes out then that dish is a sure-fire winner. No questions asked.

In case you're wondering, this Chicken Piccata has passed the shimmy-test. Patrick absolutely loves this dish. Piccata is usually something I skip over on restaurant menus because the protein, whether it’s chicken or fish, is usually dusted with flour. But every time someone ordered it, it looked ridiculously delicious. Lemon. Butter. Capers. Garlic. It was only a matter of time before I decided to give it a whirl. 

When I made it at home, I used white rice flour instead of regular flour. I was not prepared for how amazing it turned out to be! Definitely shimmy-worthy. The white rice flour makes the most delicious light coating on the outside of the chicken and the excess flour in the pan thickens the sauce just perfectly. And oh man, that lemon-butter sauce is heavenly. I could spoon it on a cracker and eat it just like that. 

Seriously, it’s that good.

So I’d like to dedicate this recipe to my main man, Patrick. The man who shimmies like it’s 1999. I hope to keep you shimmying for 99 more years to come! 

I love you, cowboy.

[Gluten-Free] Chicken Piccata
This dish is impressive enough to serve to guests but easy enough to make on a weeknight! The combination of tart lemon, salty capers, and savory garlic is almost too delicious. Almost. Don’t be surprised if you start shimmying after the first bite.

Makes 4 servings

¼ cup white rice flour
1 teaspoon salt
½ teaspoon black pepper
4 chicken cutlets (about ¼ inch thick)
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, separated
2 cloves garlic, minced
¼ cup white wine
¼ cup freshly squeezed lemon juice
2 tablespoons capers, drained
1 tablespoon chopped parsley

In a small bowl, whisk together the flour, salt, and pepper. Pour onto a plate. Place each chicken cutlet into the seasoned flour and turn to coat evenly. Tap off excess flour and place the cutlets onto a separate plate.

In a large sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter sizzles. Add the chicken cutlets and cook until golden and cooked through*, about 2-3 minutes on each side. Careful not to overcrowd the pan. Cook in batches if necessary. Transfer the cooked chicken to a platter.

Turn down the heat to medium and add the garlic. Sauté for about 10-30 seconds, careful not to burn. Then add wine to the sauté pan. Use a wooden spoon or spatula and scrape up any brown bits from the bottom of the pan. Cook until the liquid has reduced to half, about 1 minute. Add the lemon juice, capers, and remaining 2 tablespoons of butter. Turn off the heat. Once the butter is melted, stir everything together. Immediately pour over cooked chicken and then sprinkle the parsley on top. Enjoy!

*How do you know the chicken is done without cutting it? Press on the chicken with your finger. If it springs back then it's done!

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