Gluten-Free Chicken Piccata
Author: 
Recipe type: Worknight Dinners, Cooking for One or Two, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 12-ounce box Barilla Gluten Free Penne Pasta
  • 1 pound chicken tenderloins, diced into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • ½ cup low-sodium chicken broth
  • ⅓ cup fresh lemon juice
  • ¼ cup capers, drained and rinsed
  • ¼ cup of fresh parsley, plus additional for garnish
Instructions
  1. Prepare Barilla Gluten Free Penne Pasta according to the directions on the box.
  2. Meanwhile, season chicken with salt and pepper and set aside. In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil.
  3. When butter and oil start to sizzle, add chicken cook for 3 minutes on each side, until chicken is browned and registers 165 degrees F on a meat thermometer.
  4. Remove chicken from pan and transfer it to a clean plate. Melt 2 more tablespoons butter in the pan and add the lemon juice, chicken broth and capers. Return to stove and bring the mixture to boil, scraping the brown bits from the bottom of the pan for extra flavor.
  5. Once sauce has begun to reduce/thicken, return the chicken to the pan and simmer for 5 minutes. Add parsley, along with salt and pepper to taste, and once you're satisfied with the seasoning, remove chicken to platter. Serve over Barilla Gluten Free pasta and garnish with additional parsley, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/gluten-free-chicken-piccata/