Low FODMAP Gluten Free Lemon Chicken Piccata

Total time40 min

Prep time15 min

Cook time25 min

Low FODMAP Gluten Free Lemon Chicken Piccata

Thin-pounded chicken cutlets get a light, crisp coating from rice flour before they're seared golden in a mix of olive oil and butter — the kind of crust that soaks up sauce without turning soggy. That same skillet builds a bright, silky pan sauce from dry white wine, chicken broth, fresh lemon juice, and zest, finished with a swirl of butter until it turns glossy and clings to the meat. Briny capers pop against all that citrus, and a scatter of fresh parsley and extra lemon slices at the end keeps things tasting fresh rather than heavy. It comes together in one pan in well under 30 minutes of active cooking, which makes it an easy weeknight option as much as a dinner-party centerpiece. This one is a genuinely solid pick for a low FODMAP table, delivering all the classic piccata tang and richness without any of the usual guesswork. Serve it over rice or alongside simple roasted vegetables to soak up every bit of that lemony sauce.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 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 cup rice flour
½ tsp kosher salt
¼ tsp black pepper
3 tbsp olive oil, divided
2 tbsp unsalted butter, divided

For the sauce

3 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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