Dairy Free Chicken Piccata with Lemon and Capers

Total time35 min

Prep time15 min

Cook time20 min

Dairy Free Chicken Piccata with Lemon and Capers

Thin chicken cutlets get pounded until tender, dredged in a light flour coating, and pan-seared until deep golden on both sides — that contrast of crisp edges and juicy center is what makes piccata so satisfying. The pan sauce comes together fast with sliced garlic, dry white wine, and chicken broth, all reduced down before a hit of fresh lemon juice and briny capers brightens everything up into a glossy, tangy finish. Each cutlet gets spooned over with that sauce right in the skillet, so every bite carries the same punchy citrus and caper flavor. Finish with a scatter of fresh parsley and extra lemon slices for a dish that feels bright, elegant, and totally weeknight-doable. It's a great pick for a dairy free dinner rotation, since the flavor here leans entirely on garlic, wine, broth, and lemon rather than anything creamy. Serve it over rice, pasta, or alongside roasted vegetables to soak up every bit of that sauce.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
3 tbsp olive oil

For the sauce

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 garlic cloves, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp capers, drained

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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