Recipe 2: Chicken Piccata

My next gluten free course is...Chicken Piccata. My mom and I were able to come up with this recipe by ourselves, here's how it goes-

1/2 cup White Rice Flour
1/2 cup Brown Rice Flour
1/4 cup Tapioca Flour (Also called Tapioca Starch)
1 Package of Corn Pasta (or gluten free pasta of your choice)
3 lbs of Boneless, Skinless Chicken Breasts (My family is slightly larger than the average ;T )
1 cup Chicken Broth
11/2 Lemons (juiced)
3 tbsp Olive Oil
3 tbsp Butter (separated)
2 tbsp White Wine (Optional)
Salt & Pepper (To your taste)
1/2 Package of Spinach (Optional)

First, start heating up water for the pasta because this can hinder your end result. After this is done, mix together flours in a medium sized bowl and set aside. Next, cut chicken into cutlets, season with pepper and salt. In a large frying pan, heat olive oil and 1 tablespoon of butter. While the butter and oil is heating up, coat the chicken in flour mixture. Fry floured chicken in the oil and butter for about 4 minutes on each side on medium heat and add more oil if necessary. Once all the chicken have been fried, set them aside.  In the frying pan, stir in chicken broth, lemon juice, white wine, and 1 tbsp of butter. Let boil. Put chicken back in to frying pan and let the chicken boil in the lemon sauce for about 5 minutes. By this time you pasta should be cooked, so set pasta in frying pan with the chicken. Mix the chicken and pasta together, so that the pasta can  absorb sauce. Put spinach in frying pan and cover for about 3 minutes. Salt to your taste and serve.

This recipe was kind of hard to make. There were a lot of steps and at the end the pasta started to stick to the chicken a bit. Overall, i liked this recipe because its tasty :) and the spinach added a nice touch.

<--Here is the finished product