If you are gluten free you have to check out this twist on an old favorite. Introducing: almond-pecan crusted chicken piccata. Why pecans? Since pecans are a nut they provide good fats with your meal and a unique and delicious flavor when cooked in the white wine sauce. The mixture of the two nuts together provides the perfect texture for a gluten free substitute to a classic dish.
Heat a large skillet over medium heat- I use my lodge cast iron.
-1/2 c pecans
-1/2 c almonds
-1/2 tsp salt
-1/2 tsp lemon pepper
Directions: Pulse this mixture in the blender, but try not to over pulse it. It should be a chopped, coarse consistency(I let blend for approximately 5-10 seconds, for reference)
After this mixture is pulsed, place in a bowl. It will be used to dredge the chicken
-4 chicken cutlets, 1/2 inch thick
Directions: Heat oil in the skillet- make sure that oil coats the bottom of the skillet. I used a garlic olive oil. Dredge Chicken cutlets in the previously made mixture and cook 5-6 minutes on each side. Set aside on a plate.
-Minced garlic (2 cloves)
-1/4 cup lemon juice (Fresh is best)
-1/2 cup white wine (I used my favorite from Scout & Cellar)
-1/2 cup chicken broth
-2 tbsp capers
Directions: Add a touch more olive oil and the minced garlic to skillet and let it sautee for about a minute. Then scrape the bottom of the pan so the pecans don’t get stuck on. Add your lemon juice, white wine and capers. The sauce should become bubbly after a few minutes.
-2 tbsp arrow root starch mixed with 2 tbsp water
Directions: At this point, mix together your arrowroot starch and water and add it to the mixture. Decrease your heat, but keep stirring so the sauce does not burn. As the starch begins to thicken the sauce, add the chicken breasts back to the pan and allow them to sit on low heat for about 5 minutes.
Serve with gluten free pasta, zucchini noodles (check out our tutorial), or oven roasted potatoes.
Optional garnishes: Parsley & sliced lemon