Description
This Chicken Piccata with Gnocchi recipe offers a deliciously tangy and buttery Italian-inspired meal featuring tender gluten-free chicken cutlets sautéed in a lemon-caper sauce paired with soft, pillowy gnocchi. The dish combines classic flavors of garlic, capers, and lemon balanced with a rich pan sauce, creating a comforting yet elegant entrée perfect for a quick weeknight dinner or a special occasion.
Ingredients
Units
Scale
Chicken Piccata
- 1/4 cup gluten-free all-purpose flour
- 1 teaspoon Italian seasoning
- Salt and pepper to preference
- 2-3 chicken breasts, cut horizontally in half
- 2 tablespoons light olive oil
- 5 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about 1/2 lemon)
Gnocchi
- 1 - 12 oz. package gluten-free gnocchi
Optional Toppings
- Fresh Italian parsley, finely chopped
- Parmigiano Reggiano, finely grated
Instructions
- Prepare the flour and seasonings: In a shallow bowl, combine the gluten-free flour, Italian seasoning, salt, and pepper. This seasoned flour mix will be used to dredge the chicken, coating it evenly and adding flavor.
- Dredge the chicken: Coat each chicken breast half thoroughly in the seasoned flour, shaking off any excess to avoid clumps. Discard unused flour mixture afterwards.
- Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large pan over medium heat. Cook the chicken in batches, ensuring not to overcrowd the pan, for 3 minutes per side until just cooked through. Remove cooked chicken to a plate and set aside.
- Cook the gnocchi: Bring 4 quarts of salted water to a rolling boil in a medium pot. Add the gluten-free gnocchi and gently stir. Cook until the gnocchi float to the surface, about 2 minutes. Drain and briefly set aside.
- Prepare the sauce: To the same pan used for chicken, add the remaining 3 tablespoons butter and melt over medium-low heat. Add the minced garlic and stir quickly until fragrant.
- Add liquids and flavorings: Pour in the chicken broth, white wine, capers, and fresh lemon juice. Stir well, scraping up any browned bits from the pan bottom, and cook for about 1 minute to blend flavors.
- Finish the chicken in sauce: Return the cooked chicken breasts to the pan with the sauce. Cook together for an additional 2 minutes to heat through and allow the sauce to thicken slightly.
- Combine gnocchi and chicken piccata: Add the drained gnocchi to the pan and gently stir or nudge to coat them evenly with the sauce and mix with the chicken.
- Serve: Turn off the heat and remove the pan from the stove. Optionally, garnish with finely chopped fresh Italian parsley and grated Parmigiano Reggiano. Serve the dish alone or alongside your favorite roasted or sautéed vegetables. Enjoy!
Notes
- If chicken breasts are thicker than 1/4 inch after slicing horizontally, pound between plastic wrap with a meat mallet to achieve proper thickness for even cooking.
- The piccata sauce is highly adaptable: omit white wine for additional chicken broth if preferred, increase capers for a stronger flavor, and adjust lemon juice to taste for desired acidity.
- Complement this meal with a variety of vegetables such as sautéed sugar snap peas, roasted broccoli florets, roasted asparagus, wilted spinach, or a simple green salad for a balanced plate.
- The equipment mentioned includes common kitchen tools but also references gluten-free products ensuring dietary suitability.
