For some reason, I was craving this dish. Chicken Piccata is lovely and probably pretty hard to mess up. It’s also very easy (always a plus). I think someone came up with this recipe because they only had these ingredients left in their kitchen. I feel like every Italian home has flour, olive oil, lemon, white wine, and capers.
I borrowed the recipe from Elise Bauer who started Simply Recipes, and adapted it to make it gluten free. I also made it dairy free by excluding the Parmesan cheese, which I thought I would miss, but it honestly doesn’t need it. I also added the addition of zucchini and pasta, which I feel completes the dish perfectly. (PS: I don’t usually eat butter, but there are times when it works better for a dish and I use it. Just use it this time. It won’t kill you.)
Just a note: When I tasted this dish, I described it as “life-changing.”
You should try it.
Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers
Adapted from Elise Bauer
2-4 boneless, skinless chicken breasts (if you can find thin cutlets, do it! Go for 4 or more in this case.)
2 tbsp grated Parmesan cheese (optional, I did not use)
1/3 cup gluten free flour
Salt & pepper
2 tbsp olive oil
4 tbsp butter (or substitute, I used Soy-free Earth Balance)
1/2 cup of white wine (or chicken stock)
3 tbsp lemon juice
1/4 cup brined capers
1/4 cup chopped parsley
1-2 zucchini, chopped into spears
1 tbsp garlic
Gluten free corn pasta (mine was penne from Trader Joes)
Cut the chicken breasts horizontally, butterflying them open. You want your pieces to be as thin as possible, about 1/4 of an inch thick. If they are not, place between plastic wrap and pound with meat mallet.
Mix flour, salt, pepper, and parmesan, if using. Rinse the chicken pieces in water and dredge them in flour mixture until well coated.
Heat 2 tbsp of olive oil and 2 tbsp butter in a large skillet over medium high heat.
Add chicken pieces to the pan and cook until brown on each side, about 5 minutes each.
In the mean time, start to boil pasta water and cook by the package’s directions. **With gluten free pasta, ALWAYS rinse the pasta in strainer with cold water immediately after cooking.**
Also heat smaller skillet over medium heat, spray with cooking spray, and cook zucchini spears and garlic until slightly browned.
Remove chicken from pan and cover with aluminum foil to keep warm while you prepare the sauce. You might have to repeat this step for the chicken that wouldn’t fit in the pan.
After removing the chicken, deglaze the pan with white wine, then add lemon juice and capers.
Use a spatula to scrape up the browned bits. Wait until the sauce has reduced down by half and whisk in 2 tbsp butter.
To serve, plate the pasta with zucchini and chicken, then top with the sauce. Garnish with Parsley.
1 1/2 pound salmon filet with skin on
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin
1 avocado, sliced
feta cheese, optional
1 mango, skinned and cut into small dice
1/2 cup diced red onion
1/2 cup diced red bell pepper
handful chopped cilantro
1 jalapeno pepper, seeded and minced
1/2 juice lime
Pat the salmon dry. Combine the chili powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.
Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.**
Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).
Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with mango salsa, sliced avocado, and feta cheese. Serve immediately with lime wedges.
**You can also prepare the Salmon in a pan on the stove. Cook as stated above over Medium Heat with olive oil in pan.
These cool nights have put me in a soup mood. This week I made Turkey & Apple White Chili by EatInEatOut. I was scared to try this recipe because it has apples in it. I couldn’t get it out of my head, however, so I had to try it.
I couldn’t have been happier with the results. IT IS DELICIOUS! You really must try it.
The flavors are incredible. The apples actually stay slightly crisp which adds a nice texture. It doesn’t take too long to cook and is an inexpensive set of meals (it’s just me, so I eat mine for days).
2 tbsp olive oil
1 lb ground turkey (antibiotic-free, free-range)
1 onion, diced
5 tsp chili powder (wheat-free)
2 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, finely chopped
salt & pepper
2 apples, cored and cubed (I used Granny Smith; you want something tart)
1 can chickpeas (drained and rinsed)
1 can red kidney beans (drained and rinsed)
2 tbsp butter alternative (I used soy-free Earth Balance)
2 tbsp gluten free flour
2 cups chicken broth (organic, free range)
1/4 cup fresh lime juice
green onions and cilantro (optional for garnish)
Place ground turkey in saucepan and cover with water. Heat over Medium Heat (simmering) until cooked all the way through, about 10 minutes. Drain and stir in cumin, chili powder, salt and pepper.
In large soup pot, heat 2 tbsp olive oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes.
In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 2 minute.
Slowly whisk in chicken broth bringing to a simmer. Cook until thickened; about 5 minutes.
Add turkey and beans. Continue to simmer for 7-10 more minutes.
Stir in lime juice and heat through. Re-season with salt & pepper if needed.
To serve, top with green onions and cilantro if using.