Sour Chicken Piccata (Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 131.9
- Total Fat: 7.1 g
- Cholesterol: 26.6 mg
- Sodium: 213.4 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.5 g
- Protein: 8.4 g
View full nutritional breakdown of Sour Chicken Piccata (Gluten-Free) calories by ingredient
Introduction
I like my piccata super sour and salty. I went gluten-free over a year ago and have been messing around to get it right. I wish I had taken a picture because it's super pretty. I like my piccata super sour and salty. I went gluten-free over a year ago and have been messing around to get it right. I wish I had taken a picture because it's super pretty.Number of Servings: 4
Ingredients
-
1 Tbsp. butter
1 Tbsp. olive oil
4-5 oz. Chicken breasts, thinly sliced
1 half a medium onion, chopped
1/2 cup lemon juice
1/2 cup chicken stock
1/2 cup white wine
2 Tbsp. capers
Directions
In prep:
If you don't buy your chicken thin sliced at the grocery store (I lucked out and got 20 oz. of thinly sliced chicken for $3.50 at the grocery store). Begin by either butterflying your chicken or preferably pounding it thin.
Chop the onion thin.
To Begin: Melt 1 Tbsp. butter together with 1 Tbsp. olive oil on the stove. Heat until sizzling but do not let the butter brown.
Add salt and pepper to the chicken. Cook chicken on both sides until very lightly colored then remove from pan.
Sautee onions until just barely transparent then add 1/2 chicken stock, 1/2 cup white wine, and 1/4 cup lemon juice, and re add the chicken. Check dish and add salt and pepper to taste.
Reduce down and add the remainder of the lemon juice. Finish in the last minute with 2-3 tablespoons of capers.
Serving Size: 4 breasts around 3-4 oz. each
Number of Servings: 4
Recipe submitted by SparkPeople user NKIRKEBY.
If you don't buy your chicken thin sliced at the grocery store (I lucked out and got 20 oz. of thinly sliced chicken for $3.50 at the grocery store). Begin by either butterflying your chicken or preferably pounding it thin.
Chop the onion thin.
To Begin: Melt 1 Tbsp. butter together with 1 Tbsp. olive oil on the stove. Heat until sizzling but do not let the butter brown.
Add salt and pepper to the chicken. Cook chicken on both sides until very lightly colored then remove from pan.
Sautee onions until just barely transparent then add 1/2 chicken stock, 1/2 cup white wine, and 1/4 cup lemon juice, and re add the chicken. Check dish and add salt and pepper to taste.
Reduce down and add the remainder of the lemon juice. Finish in the last minute with 2-3 tablespoons of capers.
Serving Size: 4 breasts around 3-4 oz. each
Number of Servings: 4
Recipe submitted by SparkPeople user NKIRKEBY.