Tag Archives: pasta

Lemon Chicken Picatta

6 Apr

Lemon Chicken Picatta

I’ve been really getting into Pinterest lately (shocker, I know) and found a few variations for lemon chicken picatta and basically grabbed a little from each of them. The amount that I made serves two people.

Ingredients:

  • 4 chicken thighs, skinned, boned, and pounded to ¼-inch thickness
  • Kosher salt
  • fresh ground  pepper
  • 1/4 cup all-purpose gluten free flour, for dredging (like King Arthur)
  • 3 Tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup white wine
  • juice of 1/2 large sized lemon
  • 1/2 lemon sliced
  • 2 Tbsp capers
  • ¼ cup chopped Italian parsley (I didn’t have any on hand, but I think it would work well)
  • 1 cups of chicken broth
  • gluten free pasta (like Bionaturae)

Preparation:

  1. Cook pasta just short of al dente, drain, set aside.
  2. Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
  3. Heat the oil in a large 12″-inch frying pan over medium-high heat. Add the garlic, and saute until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and chop, set aside.
  4. Quickly add chicken thighs into the frying pan and saute 3 minutes on each side. Remove and set aside.
  5. Add the white wine and chopped garlic, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is gone.
  6. Add pasta to the pan, along with the lemon juice and chicken broth. Toss until coated.
  7. Place the sautéed chicken thighs that you have set aside back into the frying pan, snuggled in with the pasta. Cook until pasta is al dente.
  8. Serve up pasta, top with chicken, a slice of lemon, capers, and parsley.

Gluten Free Meatballs in Red Sauce

18 Mar

GF Pork Meatballs

 

For the red sauce:

  • olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • pinch of salt
  • 2 bay leaves
  • 1 28-oz can roasted tomatoes

For the meatballs:

  • 1 lb ground pork
  • 1/4 c almond flour or almond meal
  • handful finely chopped fresh parsley
  • 1 tsp whole cumin
  • 1 tsp whole coriander
  • 1 tsp whole fennel
  • 2 big pinches of salt

1. Coat the bottom a large pan (I wish I had a Dutch oven) with olive oil over medium heat. Add the onions, garlic, pinch of salt, and bay leaves and cook until just beginning to brown on the edges, then add the tomatoes and stir. If using whole roasted tomatoes, crush them with your hands as they go in, or use a wooden spoon to break them up as they cook.

2. While the tomato sauce begins to reduce (or in my case, the night before because I knew my evening before cooking would be insane), use a mortar and pestle (or spice grinder) to grind the cumin, coriander, and fennel. Mix the spices and the rest of the meatball ingredients together in a medium bowl and combine with your hands until about evenly mixed. Form the meat mixture into balls – I like them slightly smaller than a golf ball, makes them more manageable.

3. Nestle the meatballs in the tomato sauce, reduce heat to medium-low, and cover. Cook about 30 minutes, flipping the meatballs at about the halfway point. You can check for doneness by cutting into one of the meatballs to see if it is cooked all the way through. Remove the bay leaves before serving.

Serve over pasta or polenta, or keep it grain-free and serve alongside steamed or roasted veggies. I topped our gluten free pasta with green onion and some shaved parmesan.

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