Gluten-Free Roasted Chicken Piccata

Celiac.com 03/22/2022 - For anyone who loves chicken piccata, but doesn't enjoy the big production and cleanup, this gluten-free, oven-roasted, one pan version makes it easy! 

Ingredients:

• gluten-free cooking spray
• 1 tablespoon and 1 teaspoons unsalted butter
• 1 tablespoon and 1 teaspoons potato starch
• 2 cloves garlic, minced
• ¼ cup and 1 tablespoon and 1 teaspoons chicken broth
• ¼ cup and 1 tablespoon and 1 teaspoons half-and-half
• ½ cup grated Parmesan cheese, divided
• 2 ½ tablespoons and ½ teaspoon lemon juice
• 2 ½ tablespoons and ½ teaspoon capers, drained
• 2 (8 ounce) skinless, boneless chicken breast halves
• 1 medium lemon, sliced
• 2 tablespoons dry gluten-free bread crumbs or panko
• 1 tablespoon chopped fresh parsley, to taste
• salt and ground black pepper to taste

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Directions:
Heat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.

Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.

Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.

Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.

Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.