Low FODMAP Whole30 Chicken Piccata

Total time35 min

Prep time15 min

Cook time20 min

This bright, tangy chicken piccata comes together fast, with thin cutlets pounded to an even quarter-inch, dredged in arrowroot starch, and pan-seared in ghee and olive oil until deeply golden. The pan sauce is where the magic happens: chicken broth, fresh lemon juice, and briny capers reduce down to something glossy and rich, finished with a swirl of ghee for a silky, restaurant-worthy sheen. A scatter of fresh parsley and a few lemon slices on the side bring it all together into a dish that tastes far more indulgent than the short ingredient list suggests. The starch-based dredge keeps the crust light and crisp without any heavy flour, and the sauce base skips onion and garlic entirely, leaning instead on citrus and capers for its punch. It's an easy weeknight dinner that holds up beautifully on a low FODMAP plate, and it reheats well for lunch the next day too.

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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 tsp kosher salt
¼ tsp black pepper
¼ cup arrowroot starch
2 tbsp ghee
1 tbsp olive oil

For the sauce

¾ cup chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp capers, drained
1 tbsp ghee

For serving

2 tbsp fresh flat-leaf parsley, chopped
4 thin lemon slices (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 arrowroot starch in a shallow dish and dredge each cutlet, pressing lightly so the starch adheres, then shaking off any excess.

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