I was tired of all my same old chicken recipes, so when I was having company over for dinner, I decided to try something new… Giada de Lauretiis’ Chicken Piccata. I made the following changes to make it gluten and dairy free:
Instead of dredging the chicken in flour, dredge it in a combination of 1/4 c. sorghum flour and 3 Tbs. tapioca starch. I also left out the butter. It wasn’t really necessary. I was going to do a trial of goat butter but I was talked out of it by my sister-in-law. And I only needed about 2 Tbs. of parsley for the garnish. It was delicious, fast, and really easy!!
And be careful when purchasing your capers. For us, that means it needs to have wine vinegar not just “vinegar” on the ingredients label, because who knows what that vinegar is made out of.
Next time, I would double the “sauce” though, so I could spread it all over my rice.