Gluten-Free Chicken Piccata with Garlic Mashed Potatoes and Steamed Asparagus
A flavorful american lunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 boneless, skinless chicken breasts (gluten
- free) Salt and pepper, to taste 2 tbsp olive oil 1 cup gluten
- free all
- purpose flour 1/2 cup lemon juice (freshly squeezed) 1/2 cup chicken broth (gluten
- free) 2 tbsp capers, drained 3 tbsp butter, unsalted 4 large russet potatoes, peeled and quartered 8 cloves garlic, minced Fresh parsley, for garnish 1 lb asparagus, trimmed
Instructions
- Season the chicken breasts with salt and pepper. Dredge in gluten free flour, shaking off excess.
- In a large skillet, heat olive oil over medium high heat. Sauté chicken until golden brown on both sides and cooked through. Remove from pan and set aside.
- Add lemon juice, chicken broth, and capers to the skillet, stirring to loosen any brown bits. Bring to a boil, then reduce heat and simmer until slightly thickened.
- Whisk in butter until fully incorporated and sauce is smooth. Return chicken to pan to reheat. Season with additional salt and pepper if needed.
- Boil potatoes in a pot of water until fork tender. Drain and return to pot, adding garlic and half of the cream. Mash until smooth, seasoning with salt and pepper.
- Steam asparagus until tender but still crisp. Season with salt and pepper.
Chef’s Insight
Aromatic garlic mashed potatoes add richness and comfort to this gluten-free dish.
Notes
This dish is gluten-free but may contain allergens. Check ingredients for specific allergen information.