Eosinophilic Esophagitis Friendly Gluten Free Lemon Chicken Piccata
Total time40 min
Prep time15 min
Cook time25 min
4.9(29)
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ cup rice flour
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the sauce
- 3 cloves garlic, thinly sliced
- ½ cup dry white wine
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp capers, drained
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Halve each chicken breast horizontally to create 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
In a shallow dish, whisk together the rice flour, kosher salt, and black pepper. Dredge each cutlet in the flour mixture, pressing lightly to coat both sides, then shake off any excess.
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