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Gluten-Free Lemon Caper Chicken Recipe

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Gluten Free Lemon Caper Chicken on a Plate with a Vegetable GarnishThe star of this Lemon Caper Chicken Recipe is a simple sauce with a bold, memorable flavor. Three easy ingredients – capers, parsley, and butter, plus a secret ingredient (the brine from the caper jar) combine into a rich, tangy sauce that will have you licking the plate.

The versatile sauce pairs well with chicken breast, but if you have a little more time on your hands, the sauce can certainly be served with thicker skinned chicken breasts or thighs, a pork chop or sirloin, a steak of pan-fried fish or roasted vegetables.

Here’s how to do it.

Gluten-Free Lemon Caper Chicken Recipe

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts (4-6 chicken breasts)
  • 2 tbsp. tapioca starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, separated
  • 5 garlic cloves, sliced
  • 3/4 cup (or more) chicken broth
  • 1 large lemon
  • 3 tablespoons capers, rinsed
  • 1/4 cup of chopped parsley
  • Salt and pepper

Addresses

Use a meat mallet to flatten the chicken breasts between two pieces of parchment until they are of an even thickness, or about ½ inch thick. Combine the tapioca starch, salt, and pepper and sprinkle the mixture on all sides of the chicken.

chicken breasts for gluten-free chicken with lemon capers recipe

Heat 2 tablespoons of butter in a skillet over medium heat. Once hot, add the chicken breasts and brown for 4-5 minutes on each side. Remove chicken breasts and set aside.

braised chicken for gluten-free lemon caper chicken recipe

Heat another tablespoon of butter in the skillet. Once melted and bubbly, add the garlic slices and sauté until fragrant. Add the chicken broth and stir with a spoon or whisk to collect the browned bits from the bottom of the pan. Once the mixture starts to bubble, cut the lemon in half and squeeze the juice from half the lemon into the pan and stir. Once the mixture starts to bubble, add the chicken back to the skillet. Cook the chicken for a few minutes on each side until the internal temperature reaches 165 degrees.

Add the capers and half of the parsley and mix them with the sauce. Once the sauce has reached the desired thickness (you can always add a little more broth if you want more sauce), remove the pan from the heat and add the last tablespoon of butter and mix it with the sauce.

Cooking Gluten Free Lemon Caper Chicken Recipe in a Skillet

Thinly slice the remaining half of the lemon and top the chicken with the lemon slices and remaining parsley and serve alongside your favorite vegetarian side dish.

Gluten Free Lemon Butter Caper Chicken on a Plate with Mixed Vegetables

Gluten-Free Lemon Caper Chicken on a Plate Garnished with Vegetables

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Description

Lemon butter chicken with creamy caper sauce.



Scale

Ingredients

1.5 lbs boneless skinless chicken breasts (4-6 breasts)

2 tablespoons. tapioca starch

1/2 teaspoon. Salt

1/2 teaspoon. black pepper

1/4 cup butter, separated

5 garlic cloves, sliced

3/4 cup (or more) chicken broth

1 big lemon

3 tablespoons. capers, rinsed

1/4 cup chopped parsley

Salt and pepper


Use a meat mallet to flatten the chicken breasts between two pieces of parchment until they are of an even thickness, or about ½ inch thick. Combine the tapioca starch, salt, and pepper and sprinkle the mixture on all sides of the chicken.

Heat 2 tablespoons of butter in a skillet over medium heat. Once hot, add the chicken breasts and brown for 4-5 minutes on each side. Remove chicken breasts and set aside.

Heat another tablespoon of butter in the skillet. Once melted and bubbly, add the garlic slices and sauté until fragrant. Add the chicken broth and stir with a spoon or whisk to collect the browned bits from the bottom of the pan. Once the mixture starts to bubble, cut the lemon in half and squeeze the juice from half the lemon into the pan and stir. Once the mixture starts to bubble, add the chicken back to the skillet. Cook the chicken for a few minutes on each side until the internal temperature reaches 165 degrees.

Add the capers and half of the parsley and mix with the sauce. Once the sauce has reached the desired thickness (you can always add a little more broth if you want more sauce), remove the pan from the heat and add the last tablespoon of butter and mix it with the sauce.

Thinly slice the remaining half of the lemon and top the chicken with the lemon slices and remaining parsley and serve alongside your favorite vegetarian side dish.

  • Category: Lunch dinner
  • Method: Stove
  • Kitchen: Italian

Nutrition

  • Portion size: 1/4 recipe
  • Calories: 341.4
  • Sugar: 0.6 g
  • Sodium: 667.7 mg
  • Fat: 16.1 g
  • Saturated fat: 7.9 g
  • Unsaturated fat: 3.9 g
  • Trans fat: .47 g
  • Carbohydrates: 6.91 g
  • Fiber: .8 g
  • Protein: 39.9 g
  • Cholesterol: 151.4 mg
  • Net carbs: 6.07 g

Keywords: Gluten Free Chicken Piccata, Lemon Caper Chicken Recipe

About the Author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. Look at what he’s cooking Priscilla Cooksand follow their gastronomic adventures in Instagram Y Pinterest.

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