Chicken Piccata with Caprese Salad-GF

Chicken Piccata with Caprese Salad-GF

Prep Time

20 Mins






Rich, breaded lemony chicken combined with spices, baked and topped with fresh herbs, then paired with fresh mozzarella, sweet basil leaves and ripe tomatoes.


2 (6 oz) boneless skinless chicken breasts
2 Tbsp. gluten free flour like brown rice or millet
1/4 tsp. black pepper
1/8 tsp. salt
4 tsp. olive oil, divided
2 cloves garlic, minced
1/4 cup dry white wine (or broth)
2 Tbsp. lemon juice
1 Tbsp. chopped parsley
2 tsp. capers
2 tsp. butter
2 large ripe tomatoes, sliced
3 ounces fresh mozzarella, thinly sliced
4 fresh basil leaves, thinly sliced or torn
4 tsp. aged balsamic vinegar


1. Butterfly the chicken breasts and pound them with a mallet or heavy saute pan. Sprinkle with the flour, pepper, and salt on both sides.
2. In a large skillet, heat 2 tsp. oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 minutes per side (depending on the thickness). Remove the chicken from the pan; set aside and cover to keep warm.
3. Reduce the heat to medium. Add the remaining 2 tsp. oil and the garlic to the skillet. Cook for 30 seconds, stirring constantly.
4. Add the wine and lemon juice to the skillet and bring to a boil. Add the parsley and capers. Remove the skillet from the heat. Add the butter and swirl until melted. Return the chicken to the skillet and coat with the sauce.
5. Place 1 chicken breast (with sauce) on each serving plate. On each plate, arrange 1 sliced tomato with 1 1/2 ounces sliced mozzarella (alternate cheese and tomato slices). Top each salad with half the basil and drizzle each with 2 tsp. vinegar.

Nutritional Information

  • Total Fat: 24g
    • Saturated Fat: 9g
  • Cholesterol: 135g
  • Sodium: 460g
  • Protein: 48g
  • Total Carbohydrate: 20g
    • DietaryFiber: 3g
    • Sugar: 8g