Comments on: Chicken Piccata Recipe (Gluten Free & Flavor Packed)

By: Sarah

Sarah — Sun, 19 Nov 2017 00:48:34 +0000

I just made this for dinner tonight, and it was outstanding! My toddler and teenagers alike thought it was great. I’m so glad I have your cookbook! We served it over zucchini noodles and it turned out wonderful, but I’m going to try it with the spinach next time.

Keep up the excellent work!

By: Lea

Lea — Wed, 13 Sep 2017 22:56:53 +0000

Looks so yummy! For those with egg allergies, I have found kefir or buttermilk with a tsp of gelatin and tsp of 1 of the following: tapioca, arrowroot or cassava to work very well for “breading” in place of eggs. Alternatively, Bob’s Red mill egg replacer works well.

By: Jennifer

Jennifer — Tue, 17 May 2016 15:12:03 +0000

This was delicious and easy to make! Used lemons bc thats how we always did it in my crazy Italian family. Didnt use all the butter so the sauce wasn’t as thick as it could have been but still delicious. Can’t wait for the leftovers!

By: Holly

Holly — Mon, 18 Jun 2012 15:27:00 +0000

I have loads of chard in the garden right now, might do this tonight and wilt in the chard instead of spinach…colors should be lovely!

By: Amie

Amie — Wed, 29 Feb 2012 18:41:00 +0000

Had this for dinner tonight. It was amazing! Even my 4-year-old, who is incredibly picky, said, “Yum, this is my favorite meal!” Will definitely be making this on a regular basis. Thanks for the wonderful recipe!

By: Abbie

Abbie — Sat, 25 Feb 2012 06:14:00 +0000

I’m a BIG Chicken Piccata fan, and this recipe looks DELISH!

Thanks for sharing!

So fun to meet you today at the likeability session at Blissdom (I was sitting to your left at the fashion table….major bangs, long flowy floral maxi : )).

Your little girl is a doll and a super well-behaved baby! : )

By: Wellness Mama

Wellness Mama — Thu, 23 Feb 2012 18:09:00 +0000

In reply to Leigh Miller. You can use half and half arrowroot and coconut flour and cook over lower temp for twice as long and it shouldn't burn, but un-breaded is great too :-)

By: Leigh Miller

Leigh Miller — Thu, 23 Feb 2012 15:03:00 +0000

I made it last week with coconut flour – it was kind of gritty, and the flour burned really quickly in my pan! We can’t use almond flour due to nut allergies… so I’m thinking I’ll work with un-floured pieces in the future. Or… do you think arrow root might work? Just grasping at straws here… we love the flavor so much that I think we’ll be OK without dredging the chicken in anything.

By: Mel

Mel — Thu, 23 Feb 2012 13:12:00 +0000

This sounds delish, a keeper for sure.
Thanks for sharing

By: Tim

Tim — Thu, 23 Feb 2012 07:46:00 +0000

Thanks. I am going to try this for dinner tonight. My guy is obsessed with two things: chicken and lime. This should be a hit.

By: Ched

Ched — Thu, 23 Feb 2012 02:04:00 +0000

i made this last week and it is definitely a favorite around here