Low FODMAP Chicken Piccata with Lemon and Capers

Total time35 min

Prep time15 min

Cook time20 min

Low FODMAP Chicken Piccata with Lemon and Capers

Thin, tender chicken cutlets get pounded to an even thickness, seasoned simply, and pan-seared until deep golden on both sides, sealing in that crisp exterior before the real magic happens in the skillet. The pan drippings build into a bright, glossy sauce with dry white wine, chicken broth, and a generous squeeze of fresh lemon juice, with briny capers adding little pops of salt throughout. A final swirl of cold butter off the heat brings everything together into a silky, restaurant-style finish that clings beautifully to each cutlet. Fresh parsley and extra lemon slices on top keep the whole dish tasting clean and vibrant rather than heavy. It's a fast, elegant dinner that comes together in one skillet, and it's a great option to keep on hand for a Low FODMAP weeknight table.

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp olive oil

For the sauce

4 tbsp unsalted butter
3 garlic cloves, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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