Gluten Free Chicken Piccatta

So this is a recipe that I cooked last night for my MAN and our little friend McCaa! I got this Chicken Piccatta Recipe from the Pioneer Woman Cooks website because lets face it I haven't gotten creative enough on my own!! However I had to change some of the things to be more suitable for Mr.Eppersons ever so sensitive tummy! So out to the side of the ingredients I will list the Gluten free or Substitutes!! Hope you enjoy....All three of us did!!!

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
  
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour ( Gluten Free All-Purpose Flour)
  
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• ¾ cups Low Sodium Chicken Broth (most has gluten in it, but not enough)
  
• 2 whole Lemons (make sure to strain seeds before adding to sauce)
  
• 3/4 Cup Heavy Cream (for some reason creams don't affect adam)
  
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta( we use rice noodles)
  

Preparation Instructions

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.