I decided to make this favorite of mine but adding in artichoke hearts and mushrooms. That’s huge for me as I’m trying to enjoy foods I’m not a fan of and mushrooms is high up on my list of things I’d prefer to not eat.
So here’s all you need to enjoy this dish both gluten & dairy free:
Chicken (Use boneless and skinless chicken that’s thin. If need be pound it to flatten breasts. I use tenderloins)
1/2 Cup gluten free flour
Seasonings (I use garlic and onion salt)
3 Tbsp EVOO
2 Tbsp vegan butter
1/2 Cup artichoke hearts
1/4 Cup sliced mushrooms (use whatever type you wish)
1/2 Cup chicken broth
Juice of 1 lemon
2 Tbsp capers (rinsed)
Gluten Free Pasta
Make the Magic:
Cook gluten free pasta (whole box) when ready set aside.
Pour flour onto a large plate and add seasonings and coat your chicken.
Add 2 Tbsp of olive oil into a large pan and when oil is very hot (not smoking hot) add the chicken and cook on both sides for about 4 to 5 minutes, until browned on both sides.
Remove chicken from the pan and set aside on a plate.
Return the pan to the heat and don’t clean it out. Add remaining Tbsp of oil, 1 Tbsp of butter and veggies (not capers) until the liquid is a bit less.
Scrape the sides of the pan to have all contents in the middle and add all remaining ingredients minus the last Tbsp of butter. Reduce to medium heat and bring to a simmer and finally whisk in the last Tbsp of butter.
Cook and stir until the sauce thickens. (About 5 minutes)
Once all is cooked plate the pasta and add the chicken piccata to the top of the pasta and add some extra sauce.