Mouthwatering Gluten-Free Chicken Piccata with Truffled Wild Rice and Steamed Asparagus

Allergens

Dairy, Fish (from capers), Tree Nuts (optional truffle butter)

Ingredients

• 1. 6 boneless skinless chicken breasts 2. Salt and pepper to taste 3. 2 tablespoons olive oil 4. 1 cup wild rice, rinsed and drained 5. 1 pound fresh asparagus, trimmed 6. 1/2 cup lemon juice (approximately 2 lemons) 7. 1/2 cup white wine 8. 1/3 cup capers, drained 9. 1/3 cup truffle butter 10. 1/4 cup fresh parsley, chopped 11. 6 tablespoons cold unsalted butter, cubed

Instructions

1. Season the chicken breasts with salt and pepper to taste.
2. In a large skillet, heat olive oil over medium high heat. Add the chicken and cook for 4 5 minutes per side or until cooked through. Remove from the pan and set aside.
3. In a separate saucepan, bring water to a boil and add the wild rice. Reduce heat to low, cover, and simmer for 40 45 minutes or until tender and fluffy. Stir in truffle butter and season with salt and pepper.
4. Steam asparagus over boiling water for 3 4 minutes or until bright green and tender. Season with salt and pepper.
5. To the skillet, add lemon juice, white wine, and capers. Cook over medium heat for 2 3 minutes or until slightly reduced. Whisk in cold unsalted butter, one cube at a time, to create a smooth sauce. Return the cooked chicken to the pan and spoon the sauce over the top.
6. To plate, arrange wild rice on each of six plates, followed by a chicken breast. Spoon the lemon caper sauce over the chicken and garnish with fresh parsley. Serve steamed asparagus on the side.

Chef’s Insight

The key to this dish is achieving the perfect balance of flavors - from the tangy lemon caper sauce to the earthy truffled wild rice. Make sure to season each element well for a truly gourmet experience.

Notes

For an added touch, use organic ingredients when possible. The dish pairs well with a medium-bodied red wine, such as Pinot Noir or Chianti.