Gluten Free Chicken Piccata


  • 2-4 boneless, skinless chicken breasts (depends on the size) if large, cut in half and pound to 1/4" thick
  • 1/4 cup all purpose GF flour mix
  • 2 tablespoons sorghum flour
  • 2 tablespoons oil
  • 2 tablespoons butter
  • salt and pepper
  • for the sauce:
  • 1 cup white wine or stock
  • juice of 5-6 lemons
  • 2-3 tablespoons capers
  • 1 Tablespoon butter


  1. Lightly salt and pepper the chicken
  2. In a large skillet heat the the oil and butter over medium high heat.
  3. Dredge the chicken in the flour mixture and pat off excess, add to the oil, not crowding the pan, do two batches if necessary, adding more oil and butter if needed.
  4. Cook approx 3 minutes and gently turn the fish over, cooking another 3 minutes.
  5. Once the chicken all cooked, add the white wine or stock to the pan to deglaze and release all the flour remnants.
  6. Add the lemon juice, bring it up to a simmer, add the capers and stir gently until it reduces by almost half.
  7. Turn down the heat, stir in the butter until melted.
  8. Serve over the chicken.

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