DELICIOUS & EASY Chicken Piccata / Gluten Free Chicken Recipe

This easy keto friendly and gluten free Chicken Piccata recipe is one of those dishes that is easy enough for a weeknight and at the same time, fancy enough for a special weekend dinner. This chicken piccata uses minimal fresh ingredients, a few pantry items and NO FLOUR, so you can have this visually stunning and super tasty chicken dish on the table in no time Wednesday or Saturday night. Keto friendly and gluten free recipe too!

Chicken Piccata

Prep Time: 5-10 min
Cook time: 15-20 min
Total time: 20-30 min

INGREDIENTS
Protein
· 3-4 chicken breasts, halved into two thinner pieces.

Produce
· 2 lemons. 1 cut in half for juicing. The other lemon, thinly sliced, seed removed.
· 1 shallot, finely chopped
· 4-5 cloves of garlic, finely chopped
· small bunch of parsley, leaves removed from stems and finely chopped

Pantry Ingredients & Seasoning
· extra virgin olive oil
· 2 tsp Chef Ange Base Seasoning (link to E005: https://youtu.be/1Yt_jN1tDfY )
· 1-2 tsp white wine vinegar
· ¼ – ½ cup cheap white wine
· ¼ – ½ cup chicken broth or stock
· 1 tsp chicken bouillon paste
· 1-2 tsp Dijon mustard
· 1-2 tablespoons capers
· salt & pepper

DIRECTIONS

Ingredient Prep (These steps can always be done hours or a day or two before you cook.)
1. Chop shallots, garlic, parsley and lemons. Set each prepared ingredient aside in a small container for stovetop assembly.
2. Cut chicken into thinner halves by slicing each breast crosswise.
3. Toss chicken in olive oil and Chef Ange Base Seasoning in a large mixing bowl.

Assembly
1. Preheat oven to Broil or if not broil setting preheat to 450F
2. Heat large frying pan over medium high heat. Add a little olive oil and sear both sides of chicken breast slices. After browned on both sides, remove from pan and set aside. The chicken does not have to be cooked all the way through.
3. Reduce heat to medium. Add a little more olive oil to the pan if the pan looks dry and add chopped shallots. Sauté until soft. About 1-2 minutes
4. Add garlic and sauté until you can smell the cooked garlic. About 1-2 minutes.
5. Add white wine vinegar and let it evaporate a little and then add white wine, juice from 1 lemon and chicken broth.
6. Mix/whisk in chicken bouillon paste, Dijon mustard, salt and pepper. Simmer the sauce for 1-2 minutes to allow the flavors to come together and for a little liquid to evaporate.
7. Return chicken back to the pan along with any juice that collected in the dish and top each piece with a lemon slice.
8. Spoon some of the juice over the chicken and lemon slices, sprinkle the capers over and put in the broiler/oven for 5-10 minutes or until the lemon slices start to take on a little color.
9. Remove from oven and sprinkle with fresh chopped parsley. Let cool for a few minutes and transfer to a serving platter or serve right out of the pan!

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and making amazing dinners for my family and friends. I became a home chef after a long and successful career in health, sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to lose weight, be healthy while eating delicious and tasty food by learning to cook with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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[Music] hi I’m chef Ange welcome to my kitchen on today’s episode we’re gonna be making a chicken piccata [Music] chicken piccata is a great dish because it requires minimal fresh ingredients a few pantry ingredients just some basic chicken and you got a really wonderful dish that’s easy enough for a weeknight fancy enough for a weekend or a date night let’s start off with our fresh ingredients we’re gonna prep everything and then we’re gonna take everything over to the stove the first thing we’re gonna do is we’re gonna prep our garlic whenever i’m prepping ingredients i always like to start off with the the cleanest to prep down to the messiest so garlic and shallots are pretty easy we’re gonna take our bowl and we’ll work right over our bowl to catch any of the the garlic skin that falls off and how i like to clean garlic is especially when it’s only a couple pieces is take the clove push it in between your fingers till you hear a little crack and then with a little pressure just roll it in between your palms and the paper comes off very nicely [Music] so now I’m just gonna clip off the the root ends of my garlic now to crush our in chop our garlic I’m gonna pull the garlic close to the end of the cutting board so the handle of the knife is off nice open thing we’re fingers some nice open fingers and downward pressure and I’m gonna crush that that clove of garlic and I’ll keep repeating so now from here I’m gonna go with a rough chop all the way through next up is our shallot so for the shallot we’re gonna clip off the root end we’re gonna clip off the other end I’m gonna take my knife just run it just down the side and now from here take off any of the loose skin [Music] I’m gonna take the shallot just like the garlic pull it over to the edge of the table or the edge of the cutting board and I’m gonna use my knife and cut crosswise through but not all the way and then I’m gonna go down into the shallot cutting these strips without going all the way through leaving the one end intact so it’s gonna hold everything all together and now from here with my chopping motion chop all the way through the shallot [Music] so now next up are lemons the first one’s gonna be really easy we’re just gonna cut the lemon directly in half we’re gonna use this for juicing so for our other lemon what we’re gonna do is we’re gonna cut slices so we have three pieces of chicken now we’re gonna cut crosswise so we’re going to have six slices of chicken so that means we need six lemon slices to top with so now I’ll use this lemon area for some juicing a little later so now over my scrap bowl I’m gonna pick out any seeds in any of the lemon slices [Music] so the last thing I’m gonna have to to prep is my parsley for the parsley we’re gonna just use the leaves and we’re going to pull the stems off now with our parsley I’m going to push it into a pile just give it a rough chop so now to prep the chicken it’s gonna be pretty easy I’m gonna take each one of these chicken breasts and I’m gonna cut them crosswise the chicken breast usually has two two ends it has around them and the point end and it’s always easier to start at the broader rounder end and just use my knife with the handle off the cutting board so don’t get a weird angle on it and I keep my knife pretty horizontal not pushing through but I’m just using a like a light sawing motion to get to equal thinner pieces and I’m going to take those and we’ll throw those in a mixing bowl [Music] [Music] so now to season the chickens can be pretty simple we’re gonna take a little olive oil or use the olive oil to coat the chicken so our seasoning can stick so we’ll put a little base seasoning in there and now from here I’m gonna use my hands to mix and coat the chicken one thing I’ve done is brought all my ingredients over by the stove and lined them up in the order at which I’m going to use them and it just makes assembly really easy so you’re not scrambling around the kitchen like looking for things so you just need to stay in one spot right by it right by your stove and you can start assembling so I’ve got my pan on a medium high heat I’ve also preheated my oven to a low royal if you don’t have a royal setting just put it up there probably like 415 425 that would mimic like the high heat of a royal but I do have the broil setting so I’m gonna use that and I’m gonna warm it up now so as soon as we’re done on the stove we can go right into the oven so now when I put the chicken breast in I’m gonna put the fat side on the outside and the pointy end in and that’s gonna just make sure that I can get all of my pieces inside I’m gonna sear for a couple minutes each side until I get a good browning on each side I’m gonna try to do it as many or I’m gonna try to leave it for as long as possible on one side before I have to flip it but if I have to flip any pieces over just for some extra browning and that’s okay now remember you don’t want to cook the chicken all the way through you just want to brown it on one side and then quickly flip it over that browning looks perfect so now I’m gonna flip over the rest of the pieces now from here while my pan is still hot and a recapture a lot of this browning that’s going on on the bottom of this pan so I’ve already turned my heat down a little bit and now I’m gonna add just a touch of olive oil and we’re gonna add my shallots in [Music] now we’re gonna start adding our liquid in and as soon as we start adding the liquid we’re going to start to scrape the bottom of the pan and deglaze everything that’s happening in there so I’m gonna put a heavy splash of some white wine vinegar a couple teaspoons or a tablespoon and you can see as soon as I did that the liquid starts to capture a lot of the brown on the bottom of the pan I’m gonna add maybe a four to a half a cup of white wine and about equal volume of chicken stock I’m gonna put my lemon juice in there first just to see how much and that brings up the volume of liquid so I’m gonna squeeze both lemons or both half a lemon in there so now we’re gonna put a little Dijon mustard in there about teaspoon or two and then we’re also going to put in some some chicken bullion paste and maybe again about a teaspoon or two with a whisk I’m gonna whisk in those two ingredients into the liquid [Music] I’m going to add a little salt and a little pepper so now we’re gonna return our chicken back into the pan so just like I did before the fat out on the outside the points in the middle it makes for a really nice presentation in the pan and also it’s functional and allows you to get all the chicken back in the pan [Music] so now I’m going to take a lemon slice and put it on top of each one of the pieces of chicken and we’ll also take our sauce and we’ll spoon it over the chicken and the lemon slices [Music] so now last thing before this goes in the oven is gonna get our capers on there for the capers just sprinkle them right over the top of each piece of chicken and a couple you know capers or rounds a little fall on the sauce but we want the capers on top of the chicken as much as possible [Music] so now this is gonna go in our preheated oven probably for five to ten minutes so now that our chickens been in the oven for about seven to ten minutes we’re gonna pull it out and you can see now that the sauce has been reduced a little bit I got some good browning on the outside of the lemon and you can take this and just wrap off the handle link to throw this right on the plate right on the table and this is good to go I just need to sprinkle a little parsley on top and once you sprinkle that parsley nice contrast between the darkness of the of the chicken the lightness of the sauce and the vibrant green color of the other parsley how good does that look [Music] so now to transfer to our serving plate take a spatula will pick up each piece of chicken and put it on there and we’re going to pour the juice on after [Music] just take a sprinkle more of that parsley this is on top of each piece just to brighten it up a little bit [Music] [Music] so that’s it thanks for watching like this video don’t forget to subscribe to my channel let me know how your chicken piccata comes out and I’ll see you next time thanks