Gluten-Free Chicken Piccata

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For so many years of my life I was that person that thought any carbohydrate beyond what was “allowed” on Paleo was bad for you. Being a nutritionist, I giggle at my old self now. In the cold months, I crave all things comfort foods, like most people do.  In the summer, I will grill all day every day, no problem. But grilling outside in freezing temperatures does not fancy me one bit.

Chicken is one of my easy go-to meals that I make. It provides the 9 essential amino acids my body needs to build muscle and recovery, it’s realitivly inexpensive (I purchase the best quality I can find) and I enjoy the flavor of it, when it’s cooked right.  This recipe was created via impulse on a cold night. I wanted something healthy but also something comforting, so here you have it – my version of Chicken Piccata! Enjoy!


  • 1 Package Chicken (you can do breast or fingers)
  • Sea Salt & Pepper
  • 3/4 Cup Rice Flour (any flour will do)
  • 1 1/4 Cup Low-Sodium Chicken Broth
  • 1 Lemon
  • 2-3 Tablespoon Capers
  • 1 Tablespoon Grass-Fed Butter
  • Olive Oil
  • 2 Cloves of Garlic, chopped
  • Optional: Fresh Parsley


  1. Clean your chicken under cold water.  Tip: Do not dry the chicken. Keep it hydrated from the water. It makes a great texture (“juicy”) with the chicken.
  2. Coat the chicken in a little sea salt and pepper.
  3. Pour the flour into a bowl and/or plate.
  4. Heat large skillet on medium-high heat with olive oil, butter and 1/2 the chopped garlic.
  5. Once garlic is slightly brown, coat your chicken on all sides with the flour and place in the skillet.  Cook on each side 3-4 minutes or until done. (Will depend on thickness of chicken).
  6. Once the chicken is fully cooked on both sides, remove onto a plate.
  7. Using the same pan, add remaining garlic, butter and chicken broth. Cook until the chicken broth comes to a boil.
  8. Squeeze fresh lemon juice in the broth and add the chicken.
  9. Add capers and let cook on a slow boil for about 3-4 minutes.
  10. Remove and add to plate. If you have fresh parsley, chop and sprinkle on top!

Enjoy this with a side of brown rice flour pasta, a side salad or a little bit of both! 😉


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