Low FODMAP Chicken Piccata
Chicken piccata is one of those restaurant-worthy dishes that feels almost too elegant to make on a weeknight — and yet it comes together in well under an hour with a handful of straightforward ingredients. The sauce is the real star: bright lemon juice, briny capers, dry white wine, and cold butter swirled together into something glossy and deeply savory that clings to every golden cutlet. Managing this kind of Italian-American classic on a low-FODMAP plan usually means navigating garlic, which shows up in almost every traditional version. Here, garlic-infused oil delivers that same warm, aromatic depth without the fructans, since only the oil is used and the solids are left behind. Gluten-free flour handles the dredge, giving each pounded cutlet a beautifully crisp, golden crust that holds up under the pan sauce. The whole recipe serves four, making it just as practical for a family dinner as it is for impressing guests who would never guess it was built around any dietary consideration at all. Finish with fresh parsley and a few thin lemon slices and it looks like something that took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!