Looking for a way to make gluten free chicken nuggests or Chicken Piccatta…

Just got back from San Francisco with 4 days off of cooking and so I was excited to get back to trying some new recipes.   
 
I find that so many people do better when they stay off  of wheat and so  I have been experimenting with gluten free recipes. 
 
Below are two recipes I made for dinner that were very tasty and quick to make.  Everything was ready in about 30 minutes…

 

Gluten Free Chicken Piccata

Finally a way to have chicken piccata that is gluten free…serve with roasted vegetables and a green salad

Serving Size : 4   

 2-4  boneless, skinless chicken breast halves (1 ½ pounds total)

1/2  cup blanched almond flour

1/2  tsp  celtic sea salt

1/2  tsp  oregano

5      Tbs butter or olive oil

5      Tbs olive oil

1/4  cup  lemon juice

1      cup chicken stock

1/4  cup  brined capers

1/4  cup fresh chopped parsley 

1. Cut the chicken breasts in half horizontally, butter flying them open if the pieces are large, cut them each into two pieces after you cut them

in half

2. Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick (I skipped this step and just cut them the chicken into nugget sizes)

 

3. Mix together  almond flour, salt and oregano

4. Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

5. Heat olive oil and 2 tablespoons of butter in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side

6. Transfer from pan to a plate, add the other breasts and cook, then remove from pan

7. Place plate of chicken breasts in the oven while preparing the sauce

8. Add lemon juice, chicken stock and capers to the pan and use a metal spatula to loosen the browned bits and incorporate them into the sauce

9. Reduce the sauce by half then whisk in the remaining 3 tablespoons of butter

10. Plate the chicken, pour the sauce over it and sprinkle with parsley

11. Serve

Source: Elana’s Kitchen

Kale with Apples & Mustard

Tart apples, grainy mustard, cider vinegar, and a touch of brown sugar add sweet-and-sour flavor to kale 

                        * 1 tablespoon oil, olive, extra virgin

                        * 1 1/2 pounds kale

                        * 2/3 cup(s) water

                        * 2 medium apple(s), Granny Smith

                        * 2 tablespoon vinegar, cider

                        * 4 teaspoon mustard, whole-grain

                        * 2 teaspoon sugar, brown

                        * 1 pinch salt

1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.

2. Add water, cover and cook, stirring occasionally, for 3 minutes.

3. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.

4. Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl.

5. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.

Recipe Source: Eating Well

What are some of your favorite gluten free recipes?  Need some new dinner ideas?  Check out my Fast and Easy Weeknight Meals.
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