Chicken Picatta (gf) Recipe

Prepare chicken

Slice the chicken breasts horizontally to make 2 thin cutlets (or butterfly and pound between plastic wrap) so you have four pieces about 1/4-inch thick. Pat dry with paper towels.

Season and set up dredging stations

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper divided evenly. In a shallow bowl whisk the 2 eggs. In a second shallow bowl combine 1/2 cup gluten-free flour with 1/4 cup grated Parmesan and the optional 1/4 cup GF breadcrumbs. If you prefer only Parmesan crust, omit breadcrumbs.

Coat chicken

Working one at a time, dredge each cutlet in the flour-Parmesan mixture, shake off excess, dip into the beaten eggs, then press back into the flour-Parmesan mixture to form an even coating. Place on a plate and let sit 5 minutes to adhere.

Pan-fry chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When butter foams and oil shimmers, add the cutlets (do not crowd; cook in two batches if needed). Cook until golden brown, about 3-4 minutes per side, flipping once. Transfer cooked cutlets to a warm plate and tent loosely with foil. Reserve 1-2 tbs of the browned butter/oil in the pan for the sauce; discard excess if necessary.

Sauté aromatics

With the same skillet over medium heat and about 1-2 tbs fat remaining, add 2 tbs butter and 1 tbs olive oil if pan is dry. Add the minced garlic and sauté 30-45 seconds until fragrant but not browned.

Deglaze pan

Add 1/4 cup dry white wine (or chicken broth) to deglaze, scraping up browned bits with a wooden spoon. Cook 1-2 minutes to reduce slightly.

Add citrus and capers

Stir in 3 tbs fresh lemon juice and 2 tbs drained capers. Let simmer 1 minute.

Finish sauce with cream and cheese

Reduce heat to low and add 1/2 cup heavy cream and 1/4 cup grated Parmesan. Stir until the cheese melts and the sauce thickens, about 2-3 minutes. If sauce becomes too thick, add up to 1-2 tbs water or broth to reach a spoonable consistency.

Season and return chicken

Season sauce with 1/2 tsp salt and 1/4 tsp black pepper, and stir in 1 tsp lemon zest if using. Return the cooked cutlets to the pan, spoon sauce over them, and simmer on low 1-2 minutes to reheat the chicken and meld flavors. Sprinkle with 1 tbs chopped fresh parsley before serving.

Cook green beans

While chicken cooks, bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 3-4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking (or rinse under cold water).

Finish and season

Heat a small skillet over medium, add 1 tsp olive oil. Add blanched green beans and sauté 1-2 minutes to warm. Season with 1/4 tsp salt and a pinch of black pepper. Finish with a squeeze of the reserved lemon wedge.