Chicken Piccata and Mexican Rice

Dinner that will please everyone!

Introducing our new favorite side dish.

Dinner is served! Chicken Piccata, the best vegan Mexican Rice, and corn. All requests of my husband and son tonight, and they loved it!

It was our first time making Mexican rice and it is definitely a new favorite, savory side dish. Recipe from America’s Test Kitchen, it’s made with tomatoes, onions, jalepanos, garlic and veggie broth, it was the perfect consistency and had a yummy, balanced flavor.

Scroll down to see the recipe.

Chicken Piccata and Mexican Rice

Recipe

Chicken Piccata and Mexican Rice
 
Dinner is served! Chicken Piccata, the best vegan Mexican Rice, and corn. All requests of my husband and son tonight, and they loved it!
Author:
Recipe type: Dinner, Sides
Cuisine: Gluten-Free
Ingredients
Chicken Piccata
  • 1 lb chicken, sliced thin
  • Gluten-free flour (we use GF Jules)
  • Salt & pepper to taste
  • 8 TBSP olive oil
  • 4 TBSP white wine
  • 4 TBSP fresh lemon juice
  • Finely chopped parsley for garnish
  • Lemon slices for garnish
NOTE: While the original recipe does not call for egg, sometimes we will dredge the chicken in egg, then flour. It's personal preference.
Instructions
Chicken Piccata
  1. If chicken not thin, place between wax paper and pound lightly with a large heavy spoon to flatten.
  2. Blend flour, salt and pepper in a shallow bowl.
  3. Dip the chicken into the flour mixture to coat lightly.
  4. Heat oil in a large skillet or fry pan, and when it is very hot, not brown, place the meat in one layer on the pan.
  5. Cook until golden brown, then turn & cook the other side. Approx 4 minutes each side.
  6. Carefully pour off excess oil from pan, holding back the chicken.
  7. Add the wine. Cook briefly while it starts to evaporate.
  8. Add the lemon juice and turn the chicken in the thin sauce.
  9. Garnish with parsley and lemon.
  10. Serve immediately.
Mexican Rice Recipe from America's Test Kitchen

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