Eosinophilic Esophagitis Friendly One-Pan Chicken Piccata
Total time40 min
Prep time15 min
Cook time25 min
4.9(20)
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Learn more →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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp olive oil, divided
- 3 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. - 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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