Eosinophilic Esophagitis Friendly Chicken Piccata
Total time35 min
Prep time15 min
Cook time20 min
4.8(17)
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Learn more →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 tipUse 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 piecesChef's tipUse 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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