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  • Jefferson Adams

    Gluten-Free Chicken with Lemon Sauce and Capers

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

      This delightful dish blends tangy lemon, salty capers and spices to turn ordinary chicken breasts into a big, gluten-free hit for supper.


    Caption: Image: CC--Annabelle Orozco

    Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time.

    Ingredients:

    • 4 chicken cutlets
    • 1½ cups chicken broth
    • 5 tablespoons potato starch
    • 2 tablespoons olive oil
    • 3 tablespoons capers
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon lemon pepper
    • 1 splash heavy cream
    • Zest and juice of 1 lemon
    • Parsley, for garnish, as desired



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    Directions:
    On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch. 

    Cover the chicken cutlets in potato starch mixture and place on a separate plate. 

    Sprinkle half of the lemon zest over the cutlets and gently pat it on.

    Heat oil in a large skillet over medium heat. 

    Brown chicken until cooked through, about 3-4 minutes on each side. 

    Move browned cutlets to a fresh plate.

    In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. 

    Pour into skillet with drippings and whisk until blended. 

    Add cream, as desired and stir until blended and smooth. 

    Return chicken to pan and heat for about 2 minutes. 

    Serve cutlets on white rice with your favorite vegetables on the side.

    Spoon sauce over cutlets and garnish with parsley, as desired.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    4 chicken cutlets 1½ cups chicken broth 5 tablespoons ...

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