Chicken Piccata (Naturally Gluten-Free — Almond Flour)

Chicken piccata — the Italian-American preparation of thin-pounded chicken in a lemon-caper-butter sauce — traditionally uses a light flour dredge for the chicken that is not gluten-free. The substitution of almond flour (or a combination of almond flour and rice flour) produces a coating that adheres well, crisps in the pan, and doesn't make the sauce grainy. The sauce itself — lemon juice, chicken stock, capers, butter, and white wine — contains no gluten. This means the GF adaptation of chicken piccata is minimal: only the dredge changes, and the technique and flavour are preserved entirely. The thin pounding of the chicken (to 5mm) is the fundamental technique — it ensures even, fast cooking that keeps the breast moist rather than dried out in the centre.