Cuban-Inspired Gluten-Free Chicken Piccata & Garlic Cilantro Mashed Plantains

Allergens

None

Ingredients

• 6 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup gluten
• free all
• purpose flour
• 2 tablespoons olive oil
• 3/4 cup dry white wine
• 1/2 cup fresh lemon juice
• 1/2 cup capers, rinsed and drained
• 6 large plantains
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chopped cilantro
• 1/2 teaspoon ground cinnamon

Instructions

1. Season the chicken breasts with salt and pepper. Dredge in flour, shaking off excess. In a large skillet, heat olive oil over medium high heat. Add chicken and cook until golden brown on both sides and cooked through. Remove from pan and set aside. To the same skillet, add wine, lemon juice, and capers. Bring to a boil, scraping up any brown bits from the bottom of the pan. Cook until slightly reduced. Return chicken to the skillet and cook for an additional 2 3 minutes. Remove from heat and keep warm. Peel plantains and cut into 1/2 inch slices. In a separate pot, boil plantains until tender. Drain and mash with butter, garlic, cilantro, and cinnamon. Season with salt and pepper.

Chef’s Insight

This dish combines the flavors of traditional Cuban cuisine with the gluten-free needs of modern diets, creating a delicious and satisfying meal.

Notes

Be sure to use gluten-free all-purpose flour to ensure the dish is completely gluten-free.