You can also pour this sauce over pasta or rice and it's dreamy. I usually double the amount of sauce required for the recipe (meaning twice as much lemon juice and chicken broth) because it's so rich and flavorful, you'll want to dunk everything in it. Add chicken back to the pan with butter and let it simmer to finish cooking.Deglaze the pan with the lemon juice and chicken broth.Fry the chicken in the butter and olive oil in batches.Dredge the chicken breasts in the gluten-free flour and shake off any extra.Pat the chicken dry and season with salt & pepper on both sides.Of course! I've had success using chicken breasts or cutlets (the thinner the better, so they cook faster), and even chicken tenders or tenderloins. I recommend using a high-quality gluten-free flour blend like Cup4Cup, which I've used to make croissants and pie crusts, thicken stews & casseroles, and always does a great job! It sticks to the chicken well so it crisps up nicely and doesn't become gummy or fall apart. I've tried it with my other favorite gluten-free flour blend King Arthur, but it came out with a bad consistency. gluten-free flour for dredging (see below for my recommendations) The Gluten-Free Flour Blendįor this recipe, Cup4Cup is the best for dredging. gluten-free chicken broth (I use Swanson) Boneless skinless chicken breasts (make sure they are thin, so they cook quickly) I’ve adapted Giada's chicken piccata recipe for simplicity, made it gluten-free using Cup4Cup flour, and doubled the sauce for more flavor! Ingredients You Will Need Chicken piccata is just like that, but with a lemon, butter, and chicken broth sauce. One of my favorite ways to cook chicken is to fry it up and add a squeeze of fresh lemon juice. As an Italian chef, her recipes are heavily based on gluten! When I was diagnosed with celiac disease in 2009, I realized I would have to make some adjustments to Giada's recipes. Thanks! About This Chicken Piccata Recipeįor as long as I can remember, I’ve always enjoyed watching Giada de Laurentiis on the Food Network. Please see my disclosure page for more information. Hungry for more information? De Laurentiis spoke with CNN Underscored about her recipe for culinary success.This gluten-free chicken piccata is simple and scrumptious! You’ll only have to go to the store to buy vegetables and protein.” On the flip side, a well-stocked pantry can do wonders: “If you have all the staples, you will never feel like you can’t put a meal together at the drop of a hat. “I look at people’s drawers and there are a ton of gadgets and utensils in there that nobody ever uses,” she says. ![]() ![]() To feel your best in the kitchen, think quality items over quantity. Eating at home just makes you feel better.” (Giadzy was her childhood nickname.) “Then after the world opened back up, our perspective changed on where we eat, how we eat and what we eat. “People were saying to me during the pandemic, ‘I can’t go to my mom and pop Italian grocer, so what do I do now?” she says. That’s how you make cooking really accessible.”ĭe Laurentiis shares even more expertise via Giadzy, an Italian lifestyle platform that features more than 200 curated artisanal products (from breadsticks to artichoke spread), recipes, travel guides and more. That translates to being at home and using my own pots and pans on my own stove. ![]() “I’m trying to teach the average person how to make a certain dish without too many steps. “Using a commercial or production kitchen doesn’t work for what I do,” says De Laurentiis, who cooks up to five times a week in her LA home. Though renowned chef Giada De Laurentiis is an Emmy-winning Food Network personality, cookbook author, restaurateur and entrepreneur, she prepares her meals in her home kitchen like everybody else. ![]() Your CNN account Log in to your CNN account
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