Gluten Free Quick Chicken Piccata

Total time28 min

Prep time10 min

Cook time18 min

Thin-pounded chicken cutlets cook up golden and tender in a hot skillet, then get bathed in a bright, glossy pan sauce built from white wine, chicken broth, and fresh lemon juice. Garlic and briny capers add depth and a little punch, while a final swirl of butter gives the sauce that silky, restaurant-style finish. It's a fast weeknight dinner that still feels special, especially with a scattering of fresh parsley and a few lemon slices on the side. This one holds up beautifully in a gluten free kitchen, so you can enjoy the classic tangy, savory flavor without a second thought. Serve it over rice, potatoes, or a simple green salad to soak up every bit of that sauce.

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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
Chef's tip
Choose 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
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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