Chicken Piccata

So, I didn’t do the tamale pie or bean burgers as I had planned. I think i will tomorrow but I wasn’t in the mood for beans. I wanted something buttery, lemony and garlicky. And I had some capers from when i made the mediterranean things a week or so ago. So… Drumstick Piccata! Gluten-free and Dairy-free. Of course.

6-8 chicken drumsticks

Put in deep skillet with water about 2 inches deep. Top with salt, pepper, garlic powder and Italian seasoning. Cover and cook.

Make some rice in another saucepan. 4 cups of it.

Add 1 chopped yellow onion and 3-4 chopped mushrooms. Add a little more water if needed. Add 2-3 Tbsp jarred minced garlic. Cover and cook until chicken is done.

Wash and cut up a lemon into 4 wedges. Squeeze one wedge into dish. Chop up the rest of wedges into little triangles and stir in. Add 1-2 tsp capers. 2-4 tsp Earth balance spread or olive oil. And spoon in some rice and stir. Enough rice so that it absorbs 3/4 of liquid. You still want it a bit saucy. Freeze the rest of your rice (if you have any) for a future recipe.


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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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