Dairy Free One-Pan Chicken Piccata

Total time40 min

Prep time15 min

Cook time25 min

4.9

(20)

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
3 tbsp olive oil, divided
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¾ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp capers, drained

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon slices, for serving (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.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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