Dairy Free Quick Chicken Piccata

Total time28 min

Prep time10 min

Cook time18 min

Thin chicken cutlets get pounded to an even thickness, dredged in flour, and seared until deeply golden on the outside while staying juicy within. The pan sauce is where this dish shines — sliced garlic, dry white wine, and chicken broth reduce together into something savory and rich, brightened with a good hit of fresh lemon juice and briny capers. Everything gets spooned right back over the cutlets, so each bite is coated in that glossy, tangy sauce. A scatter of fresh parsley and a few lemon slices on the side finish it off with a fresh, restaurant-worthy touch. It's a fast weeknight dinner that still feels special, and it's a solid pick for a dairy free table.

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Ingredients

4 servings

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 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.
2 garlic cloves, thinly sliced
½ cup dry white wine
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp capers, drained
2 tbsp fresh flat-leaf parsley, chopped (optional)

For serving

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 the cutlets on both sides 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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