Created by Joanne Lusted
The key to a simple recipe like Chicken Piccata is using the best ingredients possible. Moist, juicy, organic chicken and crisp, dry white wine with a hint of lemon make this dish worthy of any bistro menu. This dish is quick enough for a weeknight dinner, but is also a simple, elegant recipe that will impress your dinner guests.

INGREDIENTS

• 4 Yorkshire Valley Farms chicken breasts, boneless, skinless, pounded to ¼-inch thick (about 5-oz each)
• ⅓ cup chickpea flour (or whole-wheat flour)
• 2 tbsp olive oil
• ¼ cup capers, rinsed
• ½ cup Trius Sauvignon Blanc VQA
• ¾ cup low-sodium chicken stock (organic & gluten-free)
• 2 tbsp fresh lemon juice
• 1 tbsp cold unsalted organic butter
• 2 tbsp chopped flat-leaf parsley
• Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1. Season chicken on all sides with salt and black pepper. Transfer flour to a shallow dish or plate. Dredge chicken in flour to coat completely and shake off excess.
2. Working in batches if necessary, heat oil in a large non-stick skillet over medium-high heat. Add chicken to pan and cook for 2 to 3 minutes per side, or until golden brown. Remove chicken from pan and transfer to a plate, cover and keep warm.
3. Return pan to heat, add capers, wine, and stock. Bring to a boil over high heat, reduce heat to medium-high and simmer for about 1 minute.
4. Add chicken back to pan, and continue to simmer for an additional 2 minutes or until sauce has reduced by half. Remove chicken from pan and arrange on platter.
5. Remove pan from heat. Whisk lemon juice, butter, and parsley into sauce and season to taste with salt and pepper. Pour sauce over chicken and serve with steamed vegetables or green salad.

Serving suggestion:

Prepare double the amount of sauce. Toss half of sauce with your favourite gluten-free pasta and freshly grated parmesan cheese. Plate pasta, top with chicken, and drizzle remaining sauce on top.

Serves 4