Doug's Sounding Board


Chicken Piccata Candida Style

Last week I made chicken piccata and this week Nicole wanted it again. The difference is that this week started a candida diet so some changes had to be made. The first was no white wine. No problem, I can substitute water or chicken broth. The second change was using brown rice flour instead of wheat flour. That made the result of the fry more crisp. When it came time for the sause though it turned out that Pacific Organic Chicken Broth has sweeteners in it so that was out too. I ended up using water in place of the wine and the broth and I instead added two minced cloves of garlic and a tablespoon of italian seasoning. The last change is no capers since those are packed in vinegar. The end result ended up being good and similar enough in flavor to still call chicken piccata.

Later this week I’ll make my own chicken broth to have around for occasions like this.

One Response to “Chicken Piccata Candida Style”

  1. 1
    Liana Says:

    Yes, your own chicken broth is a must. Here’s what I do: Take a whole chicken. Put in a big pot. Cover with water, add cut up onion, celery, carrots (herbs too if you like). Bring to a boil and simmer a long time (multiple hours, or as long as you can do it). Pick through the broth and save all the meat, toss all the bones and veggies. Strain liquid through single or double layer cheesecloth in a strainer, into a big container. Cover and refrigerate overnight. The next day, scoop the congealed fat off the top. Divide the broth into smaller containers (1 to 3 cup size) and freeze. Save all the meat and make chicken enchiladas.

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