Dairy Free Chicken Piccata

Total time35 min

Prep time15 min

Cook time20 min

Thin chicken cutlets get pounded to an even quarter-inch, dredged, and seared until deeply golden, then finished in a bright, tangy pan sauce built from white wine, chicken broth, fresh lemon juice, and briny capers. The sauce reduces down and turns glossy and rich, clinging to every bite of chicken, and a scatter of fresh parsley and lemon slices at the end keeps things vibrant. It's a restaurant-style dinner that comes together in one skillet with minimal cleanup, and the flavors lean savory, citrusy, and deeply satisfying. This one is a great fit for a dairy free table, delivering all the classic piccata tang and shine you're after. Serve it over rice, potatoes, or alongside sautéed greens to soak up every drop of that sauce.

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Ingredients

4 servings

For the chicken

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 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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