Sun Dried Tomato Lemon Chicken Piccata (Dairy and Gluten Free)
A gluten-free and dairy-free twist on the savory and delicious lemon piccata! This Sun-Dried Tomato Lemon Chicken Piccata is salty and savory with crispy, breaded pan-seared chicken and a creamy lemon sauce on top of your favorite gluten-free pasta.
Ingredients
- 1 - 2 chicken breast
- 1 package gluten free pasta
- 5 tbsp almond flour
- e3 tbsp tapioca starch
- ½ cup white wine
- ½ cup chicken broth
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 1 garlic
- 1 onion, chopped
- ¼ cup unsweetened dairy-free milk
- 2 tbsp ghee or vegan butter
- ¼ cup sun dried tomatoes
- 1 handful spinach
- 2 tbsp capers
- 1/4 cup pasta water
- salt
- pepper
Instructions
- Prep the chicken by cutting each breast in half and tenderizing it into 1/2 thick pieces.
- Combine the almond flour and tapioca starch. Coat the chicken pieces thoroughly in the mixture.
- Heat half of the butter in a pan on medium heat. Cook the chicken for 5-10 minutes per side, or until thoroughly cooked.
- While the chicken is cooking, start cooking the pasta and prep the sauce.
- For the sauce, combine the broth, wine, lemon juice and Dijon mustard.
- Once the chicken is cooked, remove and set aside. Add the other half of the butter, garlic, & onion to the pan & cook for 2 minutes on medium heat.
- Add the sun dried tomatoes and let cook for about 5 minutes.
- Add the sauce mixture to the pan & bring to a boil. Turn down the heat and let simmer until the pasta is almost finished. You can also add the chicken back in to keep warm.
- When the pasta is almost finished, take out the chicken and add in the oat milk, capers, and spinach. Cook for 2-3 minutes.
- When pasta is finished, add the pasta with a small amount of pasta water and combine.