Dairy Free Chicken Piccata

Total time35 min

Prep time15 min

Cook time20 min

4.8

(17)

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
½ tsp kosher salt
¼ tsp black pepper
½ cup gluten free flour
2 tbsp garlic-infused oil, divided
1 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.

For the sauce

½ cup dry white wine
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp capers, drained
2 tbsp unsalted butter, cold, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
4 thin lemon slices (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. Season both sides with the salt and pepper.
2
Spread the gluten free flour in a shallow dish. Dredge each cutlet in the flour, shaking off any excess, and set aside on a plate.

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