Chicken Piccata

Bright, lemony and rich!  Chicken Piccata is fairly quick and easy to prepare.  It utilizes a lot of pantry staples and is a great way to re-invent left over chicken!  If your crowd is less than caper friendly, substitute peas.  Enjoy!


  • 1 pound GF spaghetti
  • 1 pound boneless, skinless chicken breasts pounded
  • 1/2 cup GF all-purpose flour mix, seasoned with salt, pepper & garlic
  • 4 tablespoons unsalted butter substitute
  • 1/2 cup dry white wine, divided
  • 1 lemon, juiced
  • 1/2 cup goat milk (or heavy cream)
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup drained capers (or English peas)
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • Lemon slices


  1. Season chicken with salt and pepper. Dredge chicken in flour mixture.
  2. Melt 2 tablespoons butter  and a drizzle of olive oil in a large skillet over medium high heat. Add chicken and cook to golden brown on both sides, about 5 minutes on each side. Set aside and cover.
  3. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook until fragrant, 2-3 minutes.
  4. Deglaze with wine.  Stir in chicken broth and lemon juice. Allow to simmer for 5 minutes.
  5. Cook pasta according to package instructions
  6. Gradually whisk the goat milk into sauce until it coats the back of a spoon.
  7. Stir in capers.
  8. Salt and pepper to taste.
  9. Add al dente pasta and simmer for 2 minutes
  10. Garnished with parsley and serve.

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