This chicken piccata is so luscious! I absolutely love this classic Italian dish, because it has so many different flavors that go so well together. The chicken is coated in flour, and then pan fried with a lemon caper sauce.
To make this dish gluten free, I coat the chicken in WEDO banana flour! By coating the chicken in flour, it helps keep it from getting dry, and also gives it a wonderful crispy coating!
Let's get to cooking!
Gluten-Free Chicken Piccata over Sauteed Swiss Chard
- 2 lbs thin sliced chicken breasts
- 1/3 cup WEDO banana flour
- 4 cups chicken stock
- 1 onion, medium diced
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/3 cup capers
- 2 bunches swiss chard
- 1/4 cup fresh parsley, chopped
- olive oil, to coat pan
- salt and pepper, to taste
Heat olive oil in a large pan over medium high heat. Add in onions, garlic, and saute until translucent and softened. Now add in chicken breasts and cook for about 5 minutes per side, or until golden brown. Add in chicken stock, lemon juice, and capers. Season with salt and pepper. Let simmer over medium heat until sauce is slightly thickened. Transfer chicken and sauce into a baking pan and place in oven for about 15 more minutes.
While the chicken is finishing cooking, we are going to start sauteing the swiss chard. Heat about one tablespoon of olive oil in a pan over medium heat. Add in swiss chard, and saute for about 5 minutes. Season with salt and pepper.
Now it's time to plate! First add swiss chard to plate, then chicken, and garnish with fresh parsley. Enjoy!