Chicken piccata with gluten-free fusilli
Gluten Free, Dairy Free, Soy Free
25 – 35 Minutes
This is classic Italian-American comfort food updated in all the best ways. Piccata comes from the French word, piqué, which means “pricked” or “larded.” It refers to the butter in the lemon-caper sauce. We’ve left the butter out but kept the lemon juice, capers, and fresh thyme. We serve the dish on a bed of gluten-free quinoa pasta (which tastes as good or better than traditional wheat). If you miss the butter, feel free to add a tablespoon along with the lemon juice to finish the sauce.
- ¼ pound Edison Grainery gluten-free quinoa fusilli
- 1 cup chicken broth
- 1 teaspoon arrowroot powder
- 1 tablespoon capers
- Fresh thyme
- Two 6-ounce boneless skin-on chicken breasts
- Peeled fresh garlic
- 1 shallot
- 1 lemon
- Fresh flat-leaf parsley
- 1 teaspoon red chile flakes (optional)
- ½ head escarole
- 1 d’Anjou pear
Cook the fusilli
While water heats and the fusilli cooks, prepare the sauce.
Make the piccata sauce
While the sauce simmers, prepare the chicken.
Cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
Transfer to a plate to rest; cut into ½-inch slices. Do not clean the pan.
While the chicken cooks, prepare the vegetables.
Prep the vegetables; finish the pasta
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Peel and finely chop the shallot.
- Juice the lemon; set aside half for the salad.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Make the salad
- Trim the root end from the escarole; coarsely chop the leaves.
- Cut the pear into quarters and cut away the core; thinly slice the fruit.
Nutrition per serving: Calories: 730, Protein: 50 g, Total Fat: 28 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Carbohydrates: 72 g, Fiber: 15g, Added Sugar: 0 g (chicken broth contains trace amounts of organic cane sugar), Sodium: 820 mg